Vegetarian Albondigas Soup

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This soul-warming soup builds its depth from a smoky, slightly spicy broth made with blended fire-roasted tomatoes and softened guajillo chiles, simmered with onion, garlic, oregano, and cumin until deeply flavorful. Tender, herb-flecked meatballs studded with rice, egg, fresh mint, and cilantro simmer right in that broth alongside sweet carrots and just-tender zucchini, soaking up all that chile-kissed richness. Every spoonful lands somewhere between cozy and bright, especially with a squeeze of lime and a few extra cilantro sprigs on top. It's the kind of one-pot meal that tastes like it's been simmering all day, with layers of aromatic spice in every bite. This version comes together easily as a vegetarian favorite, no fuss required, and it reheats beautifully for leftovers the next day.

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
¼ cup long-grain white rice, uncooked
1 large egg
3 tbsp fresh mint, finely chopped
2 tbsp fresh cilantro, finely chopped
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For the broth

2 tbsp olive oil
1 medium white onion, finely diced
4 cloves garlic, minced
1 can (14.5 oz) fire-roasted diced tomatoes
2 dried guajillo chiles, stemmed and seeded
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dried oregano (preferably mexican oregano)
1 tsp ground cumin
2 medium carrots, peeled and sliced into ½-inch rounds
2 medium zucchini, cut into ½-inch half-moons
1 tsp salt, plus more to taste

For serving

fresh cilantro sprigs, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, uncooked rice, egg, mint, cilantro, cumin, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture. Roll into balls about 1½ inches in diameter (roughly the size of a golf ball), placing them on a plate as you go. You should get about 24 meatballs.
2
Place the dried guajillo chiles in a small saucepan with enough water to cover. Bring to a boil over medium-high heat, then remove from heat and let soak for 10 minutes until softened. Transfer the chiles and ¼ cup of the soaking liquid to a blender. Add the canned tomatoes and blend until smooth, about 30 seconds. Set aside.

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