Meatball Soup

By Ilean Almaguer

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INGREDIENTS

  • 12oz plant-based ground meat
  • ½ onion
  • 1 bunch of mint
  • 6 tomatoes
  • 2 cup precooked rice
  • 1 potato
  • 1 large carrot
  • 1 medium zucchini
  • Salt
  • 1 vegetable bouillon cube (optional)
  • 1 tbsp flaxseed (for our vegan eggs)

OPTIONAL INGREDIENTS
Vegetable bouillon cube

RECIPE

  1. Cut the zucchini, carrot, and potato into medium pieces.
  2. Then, cut the tomatoes, onion, and mint into small cubes.
  3. Prepare vegan eggs by adding one tbsp of flaxseed to a small container plus three tbsp of water, and let it rest till it’s completely sticky, then remove the seeds with the help of a strainer.
  4. To a large bowl, add plant-based ground beef, rice, vegan egg, ½ cup onion, mint, salt, and tomato. Mix thoroughly, ensuring all the ingredients are combined, then form the mixture into 1-inch meatballs (about 12-15).
  5. Place the meatballs on a plate and set in the refrigerator for 10-20 minutes while you start on the broth.
  6. In a large pot on medium heat, add the remaining 1 tbsp avocado oil.
  7. Once the oil is hot, add the rest of the onions and sauté until the onions are translucent.
  8. Add the tomatoes and bouillon cubes and sauté till you have a light paste; now add 6 cups of water and some mint.
  9. Mix to combine and increase heat to high.
  10. Once the broth reaches a boil, reduce the heat back to medium, making sure it is still lightly simmering.
  11. Gently add the meatballs and veggies to the simmering broth.
  12. Cook for 15 minutes.
  13. Enjoy!