Vegan Albóndigas - Mexican Meatball Soup
Vegan Albóndigas, also known as Mexican Meatball Soup, is such a comforting dish. I love to make this when I'm in need of something filling, warm and nutritious.
PREP TIME
30min
COOK TIME
35min
TOTAL TIME
1hr 5min
INGREDIENTS
For the meatballs
- 1 Yellow Onion, diced small
- 3 Cloves of Garlic, minced
- 1 Tbsp and 1 Tsp Oil (I used avocado oil)
- 1 (8 ounce) Package of Alpha Foods plant-based beefy crumbles, or your meat alternative of choice
- 2 Tbsp Fresh Mint, chopped
- 1 Tomato, seeds removed & diced small
- 4 Tbsp All Purpose Flour
- 1/4 Cup Bread Crumbs (gluten free optional)
- 1 Cup Cooked White Rice
- 2 Tbsp Ground Flax + 6 Tbsp Water
- 1 Tbsp Dried Oregano
- 1 Tsp Salt
- 1/2 Tsp Pepper
For the soup
- 64 Ounces Broth
- 1 Tsp Avocado Oil
- 2 Roma Tomatoes, seeds removed & diced small
- 1 Yellow Onion, diced small
- 1 Cup Carrots, chopped
- 1 Cup Gold Potatoes, chopped
- Lime & Cilantro to garnish
EQUIPMENT
- 1 Large Pot
- 1 Large Bowl
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Before you begin, prepare all the ingredients above! Chop ingredients and make your rice according to the directions on your rice package.
- In a small bowl combine ground flax and water, mix with a spoon then set aside for 10 minutes.
- In a pan over medium heat, sauté onions and garlic for 5 minutes. Then add tomatoes and cook for 2-3 minutes. Add in plant-based beefy crumbles, or your plant meat alternative and cook for an additional 4 minutes. Turn off heat then transfer the mixture to a large mixing bowl. To the mixture add chopped mint, flour (start with 4 tbsp then add more if you need), cooked rice, ground flax mixture, bread crumbs, dried oregano, salt and pepper.
- Mix together with a wooden spoon making sure its all well incorporated. Cover the mixture with a lid or cling wrap and place in fridge for 25 minutes.
- Meanwhile prepare ingredients for soup. Prepare/chop soup ingredients. To a large pot over medium heat, add 1 tsp oil. Add chopped yellow onion and sauté for 3 minutes.
- Then add dices tomato and sauté for 2 minutes. Add the broth to the pot followed by the chopped potatoes and carrots. Mix, and bring to a simmer. Cook for 15-20 minutes or until veggies are tender and cooked.
- Once the "meatball" mixture has chilled in the fridge, take out and bring a large non stick pan over medium heat. (You can also bake them on a baking sheet for 15 minutes or cook on the pan!) Add 1 Tbsp oil to the pan and begin to form your meatballs by scooping a heaping tbsp of mixture and form them into balls. Add to the pan and cook for 3 minutes on one side, flip and cook for an additional 3 minutes or until meatballs form a bit of a crust and have browned.
- Taste soup and adjust seasonings as needed. Turn off heat once the vegetables are tender and cooked to your liking. Serve your soup then add a few cooked meatballs, a sprinkle of cilantro and a generous squeeze of lime!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
