Vegetarian Albondigas (Mexican Meatball Soup)

Savor the comforting flavors of Mexico with this Vegetarian Albondigas (Mexican Meatball Soup), a plant-based twist on a traditional classic. Crafted with flavorful plant-based meatballs made from plant-based ground meat, uncooked rice, fresh cilantro, and a touch of aromatic cumin, this hearty soup is brimming with wholesome ingredients like tender potatoes, carrots, zucchini, and vibrant tomatoes. Simmered in a rich vegetable broth and brightened with a splash of fresh lime juice, it offers a comforting balance of bright and savory flavors. Easy to prepare in under an hour, this vegetarian version stays true to the essence of the original albondigas while providing a healthy, meat-free alternative. Perfect as a warming main course, it's a nourishing dish the whole family will love.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 ounces Plant-based ground meat
• 0.5 cup Uncooked white rice
• 1 large Egg
• 0.25 cup Fresh cilantro, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1.5 teaspoons Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Vegetable oil
• 1 medium White onion, chopped
• 2 medium Carrots, sliced
• 2 medium Potatoes, peeled and cubed
• 8 cups Vegetable broth
• 14 ounces Diced tomatoes
• 1 medium Zucchini, sliced
• 2 tablespoons Fresh lime juice

Directions

Step 1

In a mixing bowl, combine the plant-based ground meat, uncooked rice, egg, cilantro, minced garlic, ground cumin, salt, and pepper. Mix until well combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 3

In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent.

Step 4

Add the sliced carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Gently add the meatballs to the boiling broth, reducing the heat to a simmer. Cover and cook for 20 minutes.

Step 7

Stir in the diced tomatoes with their juice. Add the sliced zucchini and continue cooking for an additional 10 minutes, or until the vegetables are tender.

Step 8

Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 9

Before serving, stir in the fresh lime juice.

Step 10

Ladle the soup into bowls and serve hot. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(3696.2g)

Amount per serving	% Daily Value*
Calories	2667.0

Total Fat 108.3g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 24.5g
Cholesterol 219.5mg	0%
Sodium 9851.3mg	0%
Total Carbohydrate 341.4g	0%
Dietary Fiber 50.8g	0%
Total Sugars 53.8g
Protein 119.4g	0%

Vitamin D 53.8IU	0%
Calcium 761.5mg	0%
Iron 31.5mg	0%
Potassium 8067.9mg	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: 34.6%

Protein: 16.9%

Carbs: 48.5%