Vegetarian Beef Meatball Soup
Savor the comforting warmth of this Vegetarian Beef Meatball Soup, a hearty and flavorful twist on a classic favorite. Made with plant-based ground "beef," these tender and savory meatballs are infused with Italian herbs and bound together with a nutrient-packed flaxseed egg. Nestled in a rich tomato and vegetable broth filled with onions, carrots, celery, and a hint of thyme, this soup is a nourishing, protein-packed meal that's perfect for cozy dinners. Quick to prepare in just an hour, this dairy-free and meat-free recipe is ideal for both vegetarians and flexitarians craving a satisfying bowl of wholesome goodness. Serve it hot, garnished with fresh parsley, and enjoy a soul-soothing dish that’s as nutritious as it is delicious.
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Recipe Information
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
Instructions
In a small bowl, combine the flaxseed meal and water. Stir and let sit for 5 minutes to thicken, creating a flax egg.
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.
Form the mixture into small meatballs, approximately 1 inch in diameter. You should get about 16-20 meatballs.
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.
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.
Add minced garlic and cook for another 1 minute until fragrant.
Pour in the vegetable broth and crushed tomatoes. Add the thyme, bay leaf, and a pinch of salt and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Add the browned meatballs to the pot and simmer for an additional 5-10 minutes or until the meatballs are heated through.
Remove the bay leaf, taste, and adjust the seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 13.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1353 mg | 29% | |
*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.
