This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
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Vegan Mexican Meatball Soup

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.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

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 environmental 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’s so many vegan options. I just wish there was vegan restaurants and vegan grocery stores on every corner like there is with a McDonalds.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

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.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

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.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

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!

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.
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Vegan Mexican Meatball Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Brianna Garcia

Ingredients

  • 1 Tomato, medium
  • 1/4 White or yellow onion
  • 2 Carrots, regular size
  • 1-2 Celery stalks
  • 2-3 Caloro yellow peppers
  • 3 Potatoes, small, cut into quarters
  • 1 Mexican zucchini, small
  • 3 sprigs Cilantro
  • 6-8 Mint leaves
  • 1 tbsp. Avocado oil, Any cooking oil is fine
  • 1 package Gardein ground beef crumbles, defrosted (see note)
  • 1 package Follow Your Heart vegan egg package (You need about "2 eggs")
  • 1/3 cup White rice, long grain, raw
  • 1 tsp. Black pepper
  • 1 tsp. Garlic salt (garlic powder & salt works just 1/2 tsp of each)
  • Vegan flavorings (I use 2 vegan not chicken and vegetable bouillon)

Preparation

  1. First you will need to dice the tomato and onion. Make sure they are not large pieces. You're going to sauté that with the 1 tablespoon of cooking oil in a large cooking pot that you will also be cooking the albondigas in.
  2. After you're done sautéing the tomato and onion, you will add water. Depending on how large the pot you're using, add water to about 1/2 or 3/4 of the pot will work. Use your best judgement. (Remember you will be adding vegetables later so make sure there is enough water for the soup.) Bring to a boil.
  3. Once it's boiling, add salt, and vegan flavorings. Two of the not chicken and two of the vegetable bouillon cubes. (Depending on if you get the low sodium, you will need to add a lot more salt for flavor and taste until it's to your liking). Pepper is optional to add for flavor.

  4. Next comes the making of the albóndiga. I recommend only Gardein ground beef. As it doesn't crumble as easily. Make sure you defrost it beforehand so it is not frozen.
  5. Grab a bowl, and add the package of Gardein beef. Then add 1 teaspoon of black pepper, 1 teaspoon of garlic salt, and 1/3 of the white rice. Mix all together and add about 5-6 finely cut mint leaves into the mix. Adding the vegan egg last is easier as it can become messy.
  6. You will need to make about 2 vegan eggs, and when mixed properly add it to the ground beef mixture. Make sure it's eggy enough to form an albóndiga that stays in shape. Mix all together and form the albóndigas (Meatballs).
  7. One bag of the gardein beef will make about 6 very large albondigas, or even 10 small albondigas. However small or large you shape them, that number can drastically change.

  8. As soon as the vegan flavorings, salt, and or pepper have been added and mixed in well and it's been boiling, add the albondigas.
  9. It's crucial that once you've added in the albondigas to make sure that when you stir it around you're not making very much contact with the albondigas as you don't want them to fall apart but to keep their shape. Cook for 15 minutes or so.
  10. Meanwhile chop up carrots, celery, and the calabaza. Do quarter cuts for the potato.
  11. Add the cut up carrots, celery, calabaza, potato and yellow peppers (do not cut). You can lower this from boiling to medium low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes then add 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!

Chef's Notes

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.If you don't use these, your meatballs might fall apart while cooking

 

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  • Timaree

    This sounded so good. Then I looked up the ingredients to the two necessary ingredients. The “eggs” have nutritional yeast to which both my daughter and I are allergic to and the meatless crumbles are made of soy protein which I am allergic to. Bummer. These two allergyies make enjoying vegan food a bit difficult. I’ll have to see if the recipe is good without the albondigas! Oops, after seeing the vegan soup flavorings which have natural flavor or soy (at least, every one I’ve seen has it) there isn’t much left but veggies. Ah well, I like tortilla soup.

    • dorastable

      Hi Timaree I’m sorry you are not able to prepare this. I can’t even imagine how difficult it must be to always be watching out for those ingredients, especially since they are both widely used in vegan cuisine.

  • lili

    Wow, I was just talking to someone yesterday asking if her mother might share her Vegan Albongida Soup recipe. I have been wanting Albondigas for so long now. Can’t wait, excited!
    BTW Dora, what did you try and substitute with your version that made them fall apart? I ask because right away I thought of Soy Crumbles, TVP and Flax Eggs as susbstitutes.

    • dorastable

      I used the beyond meat crumbles and they completely fell apart on me. I did not test any other options. If you do find something else that works, please let us know. Thanks

  • Susan

    This recipe was delicious, but I used Trader Joe’s Beef-less ground beef crumbles and they completely fell apart, I tried adding a small amount of flour and cornstarch, which helped until they came into contact with the broth. I’d still make this again though!

    • dorastable

      Hi Susan. I have also tried this recipe with the beyond meat crumbles and they completely fall apart. For some reason only the gardein beefless ground works. If you have your heart set on the trader joe’s version I would try adding more egg and more rice, and see if that works.