An archive of plant-forward recipes for simple, delicious dishes. From our Den to yours.



Vegan Albondigas Soup


 Broth / Soup Ingredients

  •  4 Tomatoes
  • 1 1/2 Onion Diced
  • 3 Large Garlic Cloves
  • 1 Chipotle In Adobo ( Canned In The Mexican Food Isle )
  • 2 Carrots
  • 1 Celery Stalk
  • 1 Italian Zucchini
  • 1 Yellow Squash
  • 2 Tsp Mexican Oregano
  • 12 Cups Veggie Stock
  • 2 Tsp Salt
  • Fresh Cracked Pepper

                                                                                                            Meatball Ingredients

  •  2 Packages Impossible Meat
  • 1/4 Cup Cooked White Rice
  • 1/4 Cup Chopped Fresh Mint Or 1 1/2 Tbsp Dried Mint
  • 1 1/2 Tbsp Mexican Oregano
  • 1/4 Onion Finely Diced
  • 3 Garlic Cloves Minced
  • 1 Tsp Salt
  • Fresh Cracked Pepper





  1. Roast Tomatoes in oven at 400 for approximately 30 minutes
  2. While tomatoes are roasting prepare meatballs, add all the ingredients for the meatballs into a bowl, combine well, line a baking sheet with parchment paper or foil, form the mixture into balls ( if your hands are slightly wet the meatball mixture will not stick to your hands as much ) line the meatballs onto the baking sheet, once complete with all the mixture place in the refrigerator to set
  3. In a large pot sauté 1 1/2 onion diced, 3 garlic cloves whole until they slightly brown
  4. Add roasted tomatoes, onion & garlic , 1 chipotle ( If you are sensitive to spice you can skip this or add half the pepper ) into a blender, blend until smooth set aside for later step
  5. Chop carrot, celery, zucchini and squash. I prefer larger 1 1/2 inch chop on a diagonal ( Reminds me of how my Nana used to make it ) but chop to your liking
  6. In the same pot you used to sauté onion and garlic for the purée, add all the chopped veggies and 2 Tsp Mexican oregano, sauté for 5 minutes
  7. Add 12 cups veggie stock and add your tomato purée you prepared earlier, stir well
  8. Bring to a boil
  9. Once at a boil, lower heat to a simmer carefully add all the meatballs you had chilling in the refrigerator ( you can put them on a large spoon and place in broth to avoid getting splashed )
  10. Keep on a low simmer for 30 min
  11. After 30 min veggies should be fork tender and meatballs should begin to float, check for seasoning, added salt & pepper to taste
  12. Add 1/2 cup of frozen peas and a squeeze of 1/2 a lime cook for 5 more minutes
  13. Ready to serve ! Garnish with cilantro