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albondigas-soup-recipe

Albondigas Soup Recipe

A hearty vegan albondigas soup with flavorful plant-based meatballs and a rich broth.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 carrots, sliced
  • 2 zucchini, diced
  • 1 can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Meatball Ingredients

  • 1 cup cooked quinoa
  • 1 cup black beans, mashed
  • ¼ cup breadcrumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
  2. Add vegetable broth, carrots, zucchini, diced tomatoes, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. In a mixing bowl, combine cooked quinoa, mashed black beans, breadcrumbs, cumin, oregano, salt, and pepper. Form into small meatballs.
  4. Gently add the meatballs to the soup and simmer for another 15-20 minutes, until the meatballs are heated through.
  5. Serve hot and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 10g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg

Keywords

Soup, Vegan
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