Vegan Beef Meatball Soup

Warm, hearty, and packed with plant-based goodness, this Vegan Beef Meatball Soup is a comforting twist on a classic favorite. Featuring perfectly seasoned vegan meatballs made with a combination of vegan ground beef, breadcrumbs, and flaxseed meal, this soup offers all the savory satisfaction without any animal products. A rich vegetable broth infused with garlic, onion, thyme, and oregano forms the flavorful base, while tender kale, carrots, celery, and diced tomatoes add nutritious depth to every bowl. Perfect for chilly nights, this one-pot wonder is easy to make, high in protein, and brimming with fresh, wholesome ingredients. Serve it up with a sprinkle of parsley for a stunning garnish that completes this cozy vegan meal.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces vegan ground beef
• 1 cup bread crumbs
• 2 tablespoons flaxseed meal
• 6 tablespoons water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrot
• 3 celery stalks
• 3 garlic cloves
• 8 cups vegetable broth
• 1 14-ounce can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups kale
• 0.25 cup fresh parsley

Directions

Step 1

In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes to thicken.

Step 2

In a large bowl, combine vegan ground beef, bread crumbs, flaxseed mixture, garlic powder, onion powder, salt, and black pepper. Mix well and form into small meatballs, about 1 inch in diameter.

Step 3

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 3-4 minutes per batch. Remove meatballs and set aside.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Step 5

Add minced garlic to the pot and sauté for another minute until fragrant.

Step 6

Pour in the vegetable broth and diced tomatoes, along with their juices. Stir in dried thyme and oregano. Bring to a simmer.

Step 7

Return the meatballs to the pot and allow the soup to simmer for 15 minutes.

Step 8

Add the chopped kale to the pot and cook for an additional 5 minutes, until the kale is wilted.

Step 9

Adjust the seasoning with salt and pepper to taste.

Step 10

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(3488.9g)

Amount per serving	% Daily Value*
Calories	2637.7

Total Fat 120.9g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 9.1g
Cholesterol 0mg	0%
Sodium 9696.3mg	0%
Total Carbohydrate 295.2g	0%
Dietary Fiber 65.5g	0%
Total Sugars 65.7g
Protein 131.4g	0%

Vitamin D 0IU	0%
Calcium 1282.8mg	0%
Iron 29.8mg	0%
Potassium 7143.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 18.8%

Carbs: 42.3%