Vegan Mexican Meatball Soup

Recipe: Vegan Mexican Meatball Soup

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Servings per recipe: 4
Prep time: 25 minutes
Cook time: 35 minutes

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• 1 Tbsp of Vegetable Oil
• Cup of Diced Onion
• 1 Cup of Tomato, sliced
• 8 Cups of Water
• 1 Cube of Vegetable bouillon
• 12 oz of Impossible Ground Beef, thawed
• 3 Cloves of Minced Garlic
• 1/2 tsp of Salt
• 1/2 tsp of Black pepper (to taste)
• 1/3 Cup of Long Grain White Rice, uncooked
• 6 Mint Leaves, finely chopped
• 2 Medium Carrots, sliced
• 2 Celery Stalks, sliced
• 1 Small Calabacita (Mexican zucchini), diced
• 2 Cups of Diced Russet Potatoes with the skin on
• 1 Jalapeño, deseeded & diced
• 3 Tbsp of Cilantro Leaves, chopped
• Corn Tortillas
• Avocado, sliced

Directions

Broth:

Heat a large pot to medium heat. Sauté the onion in the vegetable oil for 2-3 minutes until they're soft and translucent. Add the tomato and cook for another 3 minutes.

Add the water and bring to a slow boil, then reduce to a simmer. Add the vegetable bouillon and stir to dissolve.

Meatballs:

Combine the Impossible Ground Beef with the garlic, salt, pepper, rice and mint. Mix gently with your hands for best results.

Form 8 to 10 balls with your hands. Add them to the simmering broth. Cook for 15 minutes. Avoid stirring as it could damage the meatballs.

Add the carrots, celery, zucchini, potato and Jalapeño. Return to a simmer and cook an additional 15 minutes or until the potatoes are cooked through.

Add chopped cilantro leaves and cook an additional 1-2 minutes.

Serve with warm corn tortillas and avocado slices and enjoy!

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