Vegan Beef Meatball Soup
Warm up with a hearty bowl of Vegan Beef Meatball Soup, a plant-based twist on a classic comfort food that’s brimming with flavor and nutrition. This satisfying soup features tender, homemade vegan meatballs made from seasoned vegan ground beef and flaxseed meal, perfectly simmered in a fragrant vegetable broth. Packed with wholesome vegetables like carrots, celery, and kale, and infused with aromatic herbs like thyme and oregano, this recipe strikes the perfect balance between hearty and healthful. Quick to prepare in under an hour, it’s ideal for busy weeknights yet sophisticated enough for gatherings. Garnish with fresh parsley and serve hot for a soul-soothing meal that’s entirely vegan. Perfect for those searching for a robust, plant-based soup recipe or a comforting vegan dinner idea!
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Recipe Information
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
Instructions
In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes to thicken.
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.
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.
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.
Add minced garlic to the pot and sauté for another minute until fragrant.
Pour in the vegetable broth and diced tomatoes, along with their juices. Stir in dried thyme and oregano. Bring to a simmer.
Return the meatballs to the pot and allow the soup to simmer for 15 minutes.
Add the chopped kale to the pot and cook for an additional 5 minutes, until the kale is wilted.
Adjust the seasoning with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9696 mg | 422% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 65.7 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1283 mg | 99% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7143 mg | 152% | |
*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.
