Vegan Albondigas Soup (Mexican Meatball Soup)


  • 24 vegan meatballs
  • 2 large carrots thinly sliced
  • 1 large brown onion chopped small
  • 3 medium potatoes cubbed
  • 2 small zucchinis chopped
  • 12 green beans, stringed, ends cut, and cut in 1″ lengths
  • 4 cloves of garlic minced or 2 tablespoons of pre-minced garlic
  • 1 cup of  cilantro
  • 8 cups of water
  • 8 tablespoons of veggie chicken bullion powder
  • 2 tablespoons olive oil
  • 1/2 can tomato sauce (small can)


  1. Brown the meatballs, and cook thourougly.  Set aside and keep warm.
  2. Add oil and onions to a large pot.  Cook onions until translucent.
  3. Add garlic to the oil and onions and cook a couple more minutes.
  4. Add the tomato sauce, water, and bullion powder.
  5. Throw in the carrots, zucchini, potatoes, and green beans.
  6. Cook for 30-40 minutes, then throw in the meatballs and cilantro.
  7. Cook until the potatoes are soft.

Serve with tortilla chips.  Add extra cilantro if desired.  Makes about 12 bowls.

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