Vegan Italian Wedding Soup

Preheat oven to 375°F. In a food processor combine the first seven ingredients (through pepper). Add ¼ cup aquafaba. Cover and pulse until mixture holds together. Form mixture into 1-inch balls. Place balls on a rimmed baking sheet. Bake 15 minutes. Meanwhile, in a large pot cook leeks, carrots, fennel, and garlic over medium 5 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the green beans, and red beans. Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are tender. Season with salt and additional black pepper. To serve, place hot meatballs in bowls. Ladle soup over meatballs. Sprinkle with parsley and nutritional yeast. Prep-time: 40 MINUTES / Ready In: 1 HOUR, 10 MINUTES Makes 8 cups Serving size: 1 cup