Vegan Italian Wedding Soup

Name: Vegan Italian Wedding Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 batch of mini vegan meatballs (recipe follows); 1 tablespoon olive oil; ½ yellow onion, diced; 2 medium carrots, peeled and diced; 3 celery stalks, diced; 1 teaspoon salt; 1 teaspoon dried oregano; A few twists of black pepper; 3 garlic cloves, finely chopped; 6 cups vegetable broth; ⅔ cup acini de pepe or orzo; 3 ounces escarole, baby spinach, or another leafy green; Freshly cracked black pepper; ¾ cup gluten-free old fashioned rolled oats; 2 tablespoons ground flaxseed; 3 tablespoons water; 2 cups cauliflower florets; 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s); ¼ cup fresh parsley, finely chopped; ¼ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon oregano; ½ teaspoon paprika; ½ teaspoon salt; 2 tablespoons olive oil, for cooking