Description
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.
Ingredients
Units
Scale
- 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 guajillo, soaked or (2 tbsp guajillo powder)
- 1/3 cup rice, dry
- 4 garlic cloves
- Mint, small handful
- Cilantro, small handful
- Salt to taste
Instructions
- 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 guajillo 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 guajillo (or guajillo 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
