Published: · Modified: by Dora S. · This post may contain affiliate links.
Jump to Recipe Print Recipe
I didn't think it was possible, but it is. You can make vegan Mexican meatball soup! I happened upon an instagram account @vegan_mexican and they kept posting pictures of vegan Mexican meatball soup. I almost lost it right there and then. My grandma used to make this soup for me growing up and I have very fond memories of this. So naturally, I contacted the account to see if they wanted to share the recipe with you and they said yes! Here is a small interview with the author of the recipe and instagram account, Brianna García.
1. Tell us more about yourself where you are from, and how you became vegan.
My name is Brianna García and I'm from California. I reside in the Los Angeles/ Anaheim area. I became vegan after becoming interested in organic/natural living and knew that veganism was for me. I had previously gone vegetarian in my teens and had always wished I was vegetarian again didn't think it was possible to go vegan until I made the plunge and I'll never look back! I also love the animal and environmentally friendly impact veganism has.
2. What do you think is your biggest challenge as a vegan?
The biggest challenge I would say is convenience. It's not difficult being vegan. There are so many vegan options. I just wish there was vegan restaurants and vegan grocery stores on every corner like there is with a McDonalds.
3. The recipe is your moms. Is your mom vegan? How about the rest of your family?
The non-vegan recipe is my mothers. I asked her to show me how she made albondigas so that I could do my vegan take on it. I wanted it to be authentic as possible, but vegan. She isn't vegan. However, I have helped her implement a lot more vegan/organic things into her diet. Nobody but my partner is vegan.
4. What are some of your favorite go-to vegan recipes?
My favorite go-to vegan recipes are the ones that are quick to make when I'm lazy and hungry. I seriously love vegan potato tacos, and they're so easy to make. All I had to substitute was the cheese for a vegan one. I usually make Gardein dinners quite often too. I also used to make organic vegan fruit smoothies a lot for breakfast. It's amazing how delicious fruit tastes with no added terrible ingredients.
5. Where can people find you and your recipes?
On my Instagram account at @vegan_mexican.
Thank you Brianna for sharing your amazing recipe with us. My family really enjoyed it and it brought back sooo many memories.
The Recipe: Vegan Mexican Meatball Soup
Brianna did an excellent job at making this recipe very detailed, so you shouldn't have a problem at all following along. The recipe calls for two things that no matter what, you cannot substitute. Those are gardein beefless ground and the new follow your heart vegan egg. (This is not an ad. No monetary compensation is being provided by gardein or follow your heart.) If you don't use these, your meatballs might fall apart while cooking, like mine, did the first time I made this soup. This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs. Enjoy!
Save Recipe
4.54 from 30 votes
Vegan Mexican Meatball Soup
This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
Pin RecipePrint Recipe
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 4 -5 servings
Calories: 234kcal
Author: Dora S.
Ingredients
- 1 tablespoon avocado oil
- ¼ White or yellow onion, diced
- 1 tomato, diced medium
- 8 cups water
- 2 tablespoon Better than Bouillon no-chicken base (or 2 no-chicken bouillon cubes + 2 vegetable bouillon cubes)
- 1 package (12 oz) Impossible plant-based ground beef, defrosted (see note)
- ⅓ cup uncooked white rice, long grain
- 6-8 mint leaves, finely chopped
- ½ teaspoon black pepper
- 1 teaspoom garlic salt ( or 1/2 tsp. garlic powder + 1/2 tsp. salt)
- 2 medium carrots, diced
- 1-2 celery stalks, diced
- 2-3 caloro yellow peppers or 1- 2 jalapeños
- 2 cups diced potatoes
- 1 small Mexican zucchini, diced
- 3 sprigs cilantro
Instructions
To make the broth:
Set a large soup pot to medium heat. Add 1 tbsp. of oil and add onion to the pot. Let onion cook for 2-3 minutes or until soft and translucent. Add tomato and cook for 3 minutes more.
Pour enough water into the pot to fill it 1/2 way. Bring to a simmer. Add Better than Bouillon No-Chicken base, and salt and pepper to taste (pepper is optional). Bring the broth to a low simmer.
Making the meatballs
In a large bowl, combine the package of Impossible plant-based beef, 1/2 tsp. black pepper, 1 tsp. garlic salt, 1/3 cup of uncooked white rice, and chopped mint. Mix well.
Form 8- 10 meatballs with your hands. Add them to the simmering broth.
It's crucial not to stir the meatballs too much or they'll fall apart. Cook for 15 minutes.
Add the carrots, celery, zucchini, potato, cilantro sprigs, and yellow peppers (do not cut) to the pot. Lower heat to medium-low, cover pot and let it thoroughly cook together for about 15 minutes.
Add some chopped cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!
Notes
This recipe was updated on November 10, 2022. It used to be made with 1 package of gardein beefless ground and the follow your heart vegan egg (2 eggs).
Nutrition
Serving: 1bowl | Calories: 234kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 1418mg | Potassium: 814mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5695IU | Vitamin C: 138mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
« The Perfect Vegan Mexican Brown Rice
Jackfruit Vegan Pozole Rojo »
Reader Interactions
Comments
DebbieThis is a regular dish in my house. My whole family loves it. When I was a child it was one of my favorite dishes and this vegan version tastes even better than I remember. Total comfort food ! I follow the recipe exactly using beyond beef and medium grain rice the balls stay together and the rice is perfect ! Thank you
Reply
- Dora S.
So good to hear!
Reply
- Desiree Burke
This recipe is a staple in my house I love it!Reply
- Yareli
I’ve made this recipe so many times and it’s so incredible, it taste so good and so reminiscent of the versions I had growing up! I tend to place the meatballs in the fridge for about ten minutes before dropping them into the broth- Ive never had them fall apart while cooking. Thanks for the recipe!Reply
- Vanessa
Made this delicious soup for dinner. I haven't had a soup like this since going vegan over a decade ago and it really hit the spot.Reply
- Laura
This is the 2nd soup season that we’re happily eating this soup. It’s so good! I like to keep my meal prep easy, so I have used both Beyond & Impossible readymade meatballs in place of homemade ones, both held together well.Reply
- Hannah
I used this recipe and instead of making own meatballs just bought the beyond meatballs that are ready to go. Saved a lot of time and still tasted great. I also just used whatever veggies I had on hand rather than whatever the recipe calls for.
Reply
- Elsa
I haven’t eaten this dish since I was a meat-eater so many years ago
I made this today and I was literally in tears because I was instantly transported to my mothers kitchen and memories came flooding back of this delicious comfort food
Thank you so much for this recipe
I will be making it againReply
- Adriana
YUM! I used this recipe as a foundation with some small changes and it was delicious!Changes were mostly that I used Impossible ground (12oz) with prob 2/3 cup basmati white rice, spices and just a tiny bit of JustEgg for the meatballs- held together great and cooked perfectly in the soup! Thanks so much for sharing this delightful recipe :)
Reply
- Adriana
(Also I totally cooked the rice in advance but it was cooked before I added to the ground! Just seeing now it didn’t have to be cooked in advance but think it helped mine stay together :) thanks again!)Reply
- Dora S.
Thank you for sharing! I need to update this recipe. Glad to know it works with impossible ground.
Reply
« Older Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
