Albondigas soup is the best meal to cozy up with during the cold months. It is a hearty and flavorful Mexican meatball soup with vegetables like corn, carrots, potatoes, zucchini, and chayote. The broth is super rich in flavor from tomatoes and guajillo chili peppers.
- 8 cups vegetable broth
- 1 packet vegan ground meat (I used Impossible)
- 1 tbsp all-purpose flour (optional, see above)
- 1 chayote squash
- 1 Mexican zucchini
- 2–3 potatoes
- 1/2 medium onion
- 1 ear of corn
- 2 carrots
- 3 tomatoes
- 2 dry chiles pasilla, soaked or (1/4 cup Padilla powder)
- 1/3 cup rice, dry
- 4 garlic cloves
- Mint, small handful
- Cilantro, small handful
- Salt to taste
- Make vegetable broth by adding 8 cups of water to the pot. Mix in 1 tbsp of Vegetable Better Than Bouillon paste. Turn on medium-high heat and wait for it to boil.
- Meanwhile dice your vegetables (besides tomatoes, onion, garlic, and Pasilla chilies) into thick-sized pieces and set them aside.
- In a large mixing bowl, place the vegan ground beef. Add onion, garlic, mint, and cilantro to a food processor and process. You can also use a molcajete instead of a processor for this part if you have one but DO NOT use a blender as the mixture can get too runny and your meatballs will fall apart.
- Add the onion/garlic/herb mixture to the vegan meat along with salt, flour, and dry rice. Use your hands to mix it in as if you were kneading dough. Grab about 1/4 cup of the seasoned meat and use both your hands to create meatballs.
- Add the meatballs to the pot with vegetable broth along with the diced veggies.
- Finally, blend the tomatoes, Chile pasilla (or pasilla chili powder) in a blender and add to the broth.
- Cook on simmer for 12-15 minutes or until meatballs and veggies are cooked.
- Serve and top with fresh cilantro on top, and a side of tortillas or tortilla chips.
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Keywords: the best albonigas soup, vegan albonigas soup, mexican meatball soup, albondigas soup