Vegetarian Classic Albondigas Soup

Total time1 hr 10 min

Prep time25 min

Cook time45 min

This soup builds its comfort straight from the pot: a fragrant base of softened onion and garlic, simmered with diced tomatoes, sweet carrots, and tender half-moons of zucchini until every vegetable is soft and the broth turns rich and savory. Tender, herby meatballs get their signature texture from a bit of rice folded right into the mix, brightened with fresh mint and warm cumin, then simmered low and slow until they're cooked through and plump. A hit of dried oregano rounds out the broth's flavor, and the whole pot comes together in one vessel with minimal fuss. Finish each bowl with a scatter of fresh cilantro and a squeeze of lime for a citrusy lift that cuts through the richness. It's a cozy, ladle-into-a-bowl kind of dinner that fits neatly into a vegetarian rotation, especially on chilly nights when you want something hearty and satisfying.

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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
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 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
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.
2 medium carrots, sliced into ¼-inch rounds
2 medium zucchini, cut into ½-inch half-moons
1 tsp dried oregano
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, uncooked rice, egg, mint, cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until just combined — do not overwork. Roll the mixture into balls about 1 1/2 inches in diameter (roughly the size of a golf ball), placing them on a plate as you go. You should have about 24 meatballs.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown.

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