Vegan Sopa de Albóndigas (Mexican Meatball Soup)
This vegan Sopa de Albóndigas, also known as Mexican Meatball Soup, is a cozy and comforting dish that will easily become a family favorite (if it isn’t already!). Juicy meatballs, hearty potatoes, and fresh veggies are swimming in a rich and zesty broth that is perfect for winter! Serve with fresh lemon and thinly sliced jalapeño for an extra kick!
Ingredients
For the Albóndigas (Meatballs):
- ½ cup uncooked short grain rice
- 1- pound vegan ground beef
- 2 prepared vegan eggs such as Bob's Red Mill or Ener-G egg replacer
- ½ cup minced white onion
- ½ cup breadcrumbs
- ¼ cup fresh minced cilantro
- 3 cloves fresh minced garlic
- 2 teaspoons dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
For the Soup:
- 2 tablespoons vegetable oil
- 2 cups diced white onion
- 2 14.5-ounce cans of fire-roasted diced tomatoes (with their juice)
- 5 cloves fresh minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 8 cups vegan chicken broth or vegetable broth
- 3 medium russet potatoes peeled and cut into ½”-inch cubes
- 3 medium carrots peeled and sliced
- 2 medium zucchinis sliced into ½”-inch rounds
- ½ cup fresh minced cilantro plus more for garnish
- Fresh sliced jalapeno for garnish, optional
- Fresh lemon wedges for serving, optional
Instructions
- For the meatballs, soak the rice in 2 cups of boiling hot water for 20 minutes.
- Drain, rinse, and place the rice in a large bowl with the rest of the meatball ingredients.
- Using your hands, mix thoroughly, making sure all the ingredients are combined, then form the mixture into 1-inch meatballs (you should get 20 to 25 meatballs).
- Place the meatballs on a parchment paper lined tray and set in the refrigerator for about 20-30 minutes while you start on the broth.
- For the broth, heat the oil in a large pot over medium heat.
- Once the oil is hot, add the onion and fire roasted tomatoes with their juices.
- Sauté until the onion is translucent and most of the tomato juice has cooked down, 6 to 8 minutes.
- Add the garlic, season with the cumin and dried Mexican oregano, and continue to cook, stirring often, until the garlic is fragrant, 1 to 2 minutes.
- Pour in the broth, stirring to combine.
- Increase the heat to high.
- Once the broth reaches a light boil, reduce the heat back to medium, making sure that the broth is still lightly simmering.
- Gently drop the meatballs into the simmering broth and simmer, uncovered, for 15 minutes.
- Add the potatoes and continue to simmer, uncovered, for 10 minutes.
- Add carrots, zucchini, and ½ cup chopped cilantro.
- Mix to combine and simmer until the carrots and zucchini are tender, 8 to 10 minutes, uncovered.
- Taste and adjust seasonings, if necessary.
- Serve immediately and garnish with fresh cilantro, thinly sliced jalapeno and some lemon or lime wedges. ENJOY!
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