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Vegan Mexican Style Meatball Soup
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Vegan Mexican Style Meatball Soup

Prep Time: 1 Hour

Cook Time: 30 Minutes

With my work I traveled a lot. I spent some time in Mexico. On the colder nights the favorite dish was Mexican Meatball Soup. This soup is very filling and so delicious to eat. But now being a Vegan I have come up with a way to still enjoy this soup and use a mixture of tofu and other vegetables to make my meatballs. I hope that you will try this and enjoy it as much as I do.

Ingredients Vegan Meatballs:

1 Tablespoons Olive Oil

1/2 Cup Corn Kernels (you may use canned corn or if you have fresh cooked corn cut the kernels off the cob and use fresh cooked corn)

7 Mushrooms, diced

3 Scallions (green onions) diced

1/2 Red Bell Pepper, diced

2 Cloves Garlic, minced

1 Teaspoon Cumin

1 Carrot, grated

1 Small Potato, grated

1/4 Cup Soft Tofu (this is your choice which brand you select)

1 ½ Teaspoons Salt

½ Teaspoon pepper or for a spicier flavor use cayenne pepper

1/2 Cup Bread Crumbs

1/3 Cup + 1 Tablespoon of Uncooked Rice

1 Teaspoon hot sauce (optional)

¼ Cup Fresh Cilantro

Ingredients Soup Broth:

1 Onion

3 Clove of Garlic

2 Tablespoons Olive Oil

1 Can tomato sauce or 3 large ripe tomatoes diced

3 Quarts of water

5 Bullion cubes (Please note you do not have to use bullion cubes in this. There is a Chinese broth mix that comes in packages that I use here. This is made from all natural ingredients. This is your choice on how you want to flavor your broth for this soup)

¼ Cup French Cilantro

2 Bay Leaves

Alternative Vegan Soup Broth:

1 Tablespoon Olive Oil

1 Large Onion

2 Stalk Celery – including some leaves

2 Large Carrots

1 Bunch Green Onions Chopped

2 Cloves Garlic Minced

8 Sprigs Fresh Parsley

6 Sprigs Fresh Thyme

2 Bay Leaves

1 Teaspoon Salt

3 Quarts Water

Optional Ingredients:

1 Cup Chopped Celery

2 to 3 Small Potatoes cut into chunks

1 Large Zucchini cut into chunks

Any vegetables that you wish to add to your soup. I like these three ingredients with my soup but you may choose to add others.

Preparing the Vegan Meatballs:

In a blender or food processor add the tofu and mix until creamy. Set aside

In your frying skillet add the oil and heat. When hot add corn, mushroom, scallions, and bell peppers. Sautee ingredients for 3 to 5 minutes; if the oil is too hot and it is cooking too fast reduce heat on your stove.

Add the garlic and cumin then cook one more minute.

Remove the pan from the stove. Pour into a mixing bowl. Add the rest of your ingredients except for the bread crumbs. The bread crumbs are added last. Mix well the ingredients in the bowl.

Start to add your bread crumbs mixing well. I normally add bread crumbs a little at a time. This way I do not have dry meatballs. Add enough bread crumbs to form the meatballs so they do not fall apart. This could be a little more than the ½ cup of bread crumbs.

Please note if you want a spicier taste add the hot sauce and instead of pepper use cayenne pepper. Some people do not like the spicier taste in their food. I for one enjoy this very much. I add the hot sauce and cayenne pepper to my meatballs.

Form the meatballs into 1 to 1 ¼ inch balls.

If you remove the uncooked rice in this meatball recipe you have a wonder Vegan Hamburger. You may also use this as a Meatloaf too. I loved Meatloaf when growing up and the best was the left over meatloaf to make sandwiches with. If you decide to make Vegan Hamburger or Vegan Meatloaf it is not possible to add the uncooked rice to your mixture.

Once the mixture holds together shape in small balls. Refrigerate the meatballs for 1 hour before cooking in your soup.

Preparing the Broth:

In your frying skillet or your large kettle add the oil, onions, bay leaves and garlic. Sautee until limp and brown

Add the 3 quarts of water and tomato sauce to the mixture. Bring to a rolling boil and add the bullion cubes. Please note if you do not want to use bullion cubes in this recipe I have found here on the islands a very nice Chinese broth mix. At times I add one or two of these packages to my broth mixture. This is very good and is not made from any animal parts boiled to make broth with. See below Vegan Soup Broth if you would like to use this one instead.

Drop your Vegan meatballs into the boiling mixture one at a time to make sure you do not splatter and burn yourself.

Cover your kettle or cooking pot and cook for 30 minutes at a rolling boil. Make sure you choose a large enough pot for this. You do not want it boiling over on your stove.

If you have chosen to add the optional ingredients they are put into the pot at the same time as the meatballs. If adding the optional ingredients it is necessary to make sure all the vegetables are well cooked before serving. This could add another 10 minutes to your cooking time.

To make sure your meatballs are fully cooked and the rice in your meatballs is cooked remove a small meatball from your broth and test the meatball. If the rice is still a little on the hard side add another 5 to 10 minutes to your cooking time.

Normally 30 minutes cooking time is enough to fully cook the Vegan meatballs with rice.

Preparing Vegan Soup Broth:

Chop the cleaned vegetables into 1 inch chunks. Larger chunks will yield more flavor to this broth.

Heat the oil in large kettle or soup pot. Add the onions, celery, carrots, scallions, garlic, parsley, thyme and bay leaves. Cover the pot on the stove using a high heat. Cook for 5 to 10 minutes stirring frequently so it does not burn.

Add the water, salt and pepper and bring to a boil. Lower the heat and simmer uncovered for 30 minutes.

Remove from the stove and pour the mixture through a strainer catching the juice into another cooking pot. The vegetables are discarded once the broth is finished.

Bring the Vegan Soup Broth to a full boil. If there are not 3 quarts of water add water to make your 3 quarts.

Drop your Vegan meatballs into the boiling mixture one at a time to make sure you do not splatter and burn yourself.

Cover your kettle or cooking pot and cook for 30 minutes at a rolling boil. Make sure you choose a large enough pot for this. You do not want it boiling over on your stove.

If you have chosen to add the optional ingredients they are put into the pot at the same time as the meatballs. If adding the optional ingredients it is necessary to make sure all the vegetables are well cooked before serving. This could add another 10 minutes to your cooking time.

To make sure your meatballs are fully cooked and the rice in your meatballs is cooked remove a small meatball from your broth and test the meatball. If the rice is still a little on the hard side add another 5 to 10 minutes to your cooking time.

Normally 30 minutes cooking time is enough to fully cook the Vegan meatballs with rice.

Serving:

When serving this dish you may garnish with fresh tortilla chips crumbled on top with a sprig of fresh cilantro. Serve immediately.

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Leave a Comment

  1. Granny Smith
    Granny Smith
    I like the hot flavor in my food
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    1. No Name
      Yes I always add the hot sauce to mine and many times add a few chilies for an extra kick. This one is very good
      Log in to reply.
  2. Trinity Marron
    Trinity Marron
    Thanks looks good
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    1. No Name
      You are welcom
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  3. Terry McGee
    TKX looks good
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    1. No Name
      You are welcome
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  4. Fifi Leigh
    Fifi Leigh
    sounds interesting and good but hard.
    Log in to reply.
    1. No Name
      I think I am use to making this and it is very easy to make. I guess I just wrote a lot of different ways to make this. I wanted to give people other options when cooking this. There are so many ways to make this soup you can not go wrong. Thank you for reading
      Log in to reply.
  5. Veggie
    Wow! this looks amazing and I must try! Voted!
    Log in to reply.
    1. No Name
      Thank you so much. This is a lot like your hamburgers and I want to try this recipe of yours very much. I hope that you will try this. Thank you so much
      Log in to reply.
  6. Bernice
    This looks so good when I have sometime I would love to try this one. voted
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