RECIPE FOR VEGAN ALBONDIGAS SOUP, 40-YEAR-OLD VEGAN Albondigas Soup from The 40-Year-Old Vegan
INGREDIENTS
Meatball Ingredients

  • 1 package of The Abbot’s Butcher brand vegan meatballs
  • ¼ t. ground cumin
  • ½ c. cooked brown rice
  • ¼ c. chopped fresh mint or cilantro
  • ¼ t. salt
  • 2 flax “eggs” (mix 1 T. ground flax meal with 6 T. warm water; let sit for 20 minutes to thicken)
  • Several grinds of fresh ground black pepper
  • 4 T. panko breadcrumbs

Soup Ingredients

  • 1 c. chopped onion
  • 2 chopped carrots
  • 1 chopped celery stalk
  • 1 t. ground cumin
  • 1 t. oregano
  • 1 t. organic sugar
  • 1 t. red pepper flakes
  • 1 bay leaf
  • 1 – 14.5 oz. can diced tomatoes (preferred brand Muir Glen organic)
  • 6 c. vegetable stock
  • ½ t. salt
  • Several grinds of fresh ground black pepper to taste
  • 2 T. fresh cilantro plus extra for garnish

DIRECTIONS
Meatball Directions

  1. Remove meatballs from the package and break up in mixing bowl with a spoon or your hands. Add all other ingredients and blend until fully incorporated.
  2. Use hands to make meatballs about 2 inches in diameter. Pack together tightly so they will hold their shape. If the mixture is too wet, add additional panko breadcrumbs. Place meatballs on a plate in the fridge until ready to use.

Soup Directions

  1. Pour about ¼ cup of the vegetable stock into a soup pan and heat to medium-high.
  2. Add all remaining ingredients except cilantro and bring to a boil.
  3. When the soup is boiling drop the chilled meatballs into the soup one at a time. Reduce heat and simmer for 20 minutes.
  4. Add chopped cilantro and stir until incorporated throughout the soup.
  5. Serve in bowls with additional chopped cilantro.