Vegan Albondigas Soup | Cooking With Jade

Vegan Albondigas Soup

2 MINS READ
Vegan Albondigas Soup
Chef Jade_Vegan Albondigas Soup

VEGAN ALBONDIGAS SOUP

Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Mexican
Servings 6

Equipment

  • Large pot
  • Mixing bowl
  • Wooden spoon

Ingredients
  

For the "meatballs":

  • 1 cup cooked quinoa
  • 1/2 cup cooked brown rice
  • 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped onion
  • 2 cloves garlic minced
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • 1 tbsp. olive oil

For the soup:

  • 1 tbsp. olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 6 cups vegetable broth
  • 1 can 14 oz. diced tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • Chopped fresh cilantro for garnish

Instructions
 

  • In a mixing bowl, combine the cooked quinoa, cooked brown rice, chickpea flour, nutritional yeast, chopped fresh parsley, chopped onion, minced garlic, ground cumin, salt, and pepper.
  • Mix everything together until well combined.
  • Form the mixture into small meatballs, about 1 inch in diameter.
  • Heat 1 tbsp. of olive oil in a large pot over medium-high heat.
  • Add the meatballs to the pot and cook for about 10 minutes, turning them occasionally until they are browned on all sides.
  • Remove the meatballs from the pot and set them aside.
  • In the same pot, heat another 1 tbsp. of olive oil over medium heat.
  • Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
  • Cook the vegetables for about 5 minutes, or until they are tender.
  • Add the vegetable broth, diced tomatoes, dried oregano, ground cumin, salt, and pepper to the pot.
  • Bring the soup to a simmer and cook for about 15 minutes.
  • Add the meatballs back into the pot and simmer for another 5 minutes.
  • Serve the vegan albondigas soup hot with chopped fresh cilantro on top.

Notes

NUTRITIONAL FACTS:
Calories: 284 | Total Fat: 8g | Total Carbohydrates: 44g | Dietary Fiber: 10g | Protein: 12g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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