Vegetarian Beef Meatball Soup

Warm your soul with a hearty bowl of Vegetarian Beef Meatball Soup, a plant-based twist on a comfort food classic. Featuring flavorful meatballs made from plant-based ground "beef", bound with flaxseed meal and seasoned with Italian herbs, this soup offers a satisfying, protein-packed alternative that's perfect for vegetarians. The rich tomato and vegetable broth, infused with sautéed onions, carrots, celery, and fragrant thyme, creates a savory base that complements the tender, golden-browned meatballs. Ready in just an hour, this wholesome soup is ideal for a cozy family dinner or meal prep. Garnished with fresh parsley, it's as beautiful as it is delicious—perfectly balanced, hearty, and completely meat-free.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 300 grams plant-based ground 'beef'
• 100 grams breadcrumbs
• 2 tablespoons flaxseed meal
• 6 tablespoons water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion
• 2 large carrots
• 2 celery stalks
• 3 garlic cloves
• 1200 milliliters vegetable broth
• 400 grams crushed tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons fresh parsley

Directions

Step 1

In a small bowl, combine the flaxseed meal and water. Stir and let sit for 5 minutes to thicken, creating a flax egg.

Step 2

In a large mixing bowl, combine plant-based ground 'beef', breadcrumbs, thickened flax egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined.

Step 3

Form the mixture into small meatballs, approximately 1 inch in diameter. You should get about 16-20 meatballs.

Step 4

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

Step 5

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Step 6

Add minced garlic and cook for another 1 minute until fragrant.

Step 7

Pour in the vegetable broth and crushed tomatoes. Add the thyme, bay leaf, and a pinch of salt and pepper. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.

Step 9

Add the browned meatballs to the pot and simmer for an additional 5-10 minutes or until the meatballs are heated through.

Step 10

Remove the bay leaf, taste, and adjust the seasoning if necessary.

Step 11

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2520.0g)

Amount per serving	% Daily Value*
Calories	2099.6

Total Fat 99.3g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 6878.9mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 41.7g	0%
Total Sugars 52.2g
Protein 97.6g	0%

Vitamin D 0IU	0%
Calcium 613.2mg	0%
Iron 27.6mg	0%
Potassium 4974.6mg	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: 39.9%

Protein: 17.4%

Carbs: 42.7%