Place the quinoa flakes in a large bowl with 2-3 tbsp of water and stir to combine, allowing the quinoa flakes to absorb the moisture.
Add the cashew cream, walnuts, feta, vegan egg replacement, basil and spices and mix to combine.
Line a large baking sheet with parchment paper and using heaping tbsp of mixture, form ‘meatballs’ and place on baking sheet. Place in the fridge while you prepare the rest of the soup.
In a large pot, add vegetable broth and bring to boil, add macaroni noodles and cook until tender (roughly 4 minutes), bring broth to a simmer and add meatballs (roughly 8 ‘meatballs) and allow to simmer on low for 10 minutes, careful not to over stir, or the meatballs will start to fall apart.
Serve in two large bowl with some extra fresh basil or herbs and salt and pepper.
This recipe makes 20 ‘meatballs’ the extras can be stored in an air tight container in the fridge for 5 days and made into soup again for the week.