Vegan Hearty Meatball and Potato Soup
Cozy up with a bowl of this **Vegan Hearty Meatball and Potato Soup**, a plant-based twist on a classic comfort food that's as nourishing as it is satisfying. Made with homemade vegan meatballs crafted from seasoned vegan ground meat and a flaxseed binder, this soup is packed with bold savory flavors and hearty textures. Tender russet potatoes, carrots, and celery simmer in a fragrant vegetable broth, creating a rich, aromatic base that perfectly complements the golden-browned meatballs. Quick to prepare in under an hour, this one-pot wonder is ideal for chilly evenings or as a wholesome, family-friendly meal. Garnished with fresh parsley, it’s a warm, comforting dish that’s 100% vegan—and 100% delicious. Perfect for those looking for easy vegan recipes, high-protein soups, or a meatless twist on an old-fashioned classic!
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Recipe Information
Ingredients
- 250 grams Vegan ground meat
- 0.5 cup Breadcrumbs
- 1 tablespoon Ground flaxseeds
- 2 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 medium Russet potatoes, peeled and diced
- 1.5 liters Vegetable broth
- 2 whole Bay leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
In a small bowl, combine the ground flaxseeds and water. Mix well and set aside to form a flax egg.
In a large mixing bowl, combine the vegan ground meat, breadcrumbs, flax egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly until the ingredients are well combined.
Shape the mixture 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, browning them on all sides. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic, diced carrots, and diced celery, cooking for an additional 5 minutes until the vegetables begin to soften.
Add the diced potatoes to the pot, stirring to combine.
Pour in the vegetable broth and add the bay leaves. Bring the soup to a boil, then reduce the heat to a simmer.
Return the vegan meatballs to the pot, cover, and let simmer for 20 minutes or until the potatoes are tender.
Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Stir in the chopped fresh parsley just before serving.
Serve the soup hot, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6585 mg | 286% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 45.4 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 7614 mg | 162% | |
*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.
