Meatless Monday; Incredible Vegan Albondiga Soup!

What you will need: 

  • 2 cups of cooked lentils
  • 3 egg replacements
  • 1 cup of white cooked rice
  • 4 tomatoes
  • 1 onion
  • 4 garlic cloves
  • 1 cilantro bunch
  • 1 potato cut in 4 parts
  • 3 carrots chopped
  • 1 zucchini chopped
  • 3 Tablespoons of flour
  • 6-8 cups of Vegetable Broth


  • Salt
  • Oregano
  • Pepper
  • Marjoram
  • Sage
  • All-Spice

How to cook:

In a pan roast your tomatoes, 1/2 the onion and the garlic cloves. Make sure you don’t burn the garlic!

When done roasting, blend in a blender into a sauce and set aside. 


Preheat your oven to 350 degrees. 

Chop the rest of the onion.

In a large bowl add your Lentils and 1 tablespoon of salt. Smash until you get a thick paste. 

Add your flour, fake eggs, rice, the chopped onion, 1/2 Teaspoon of All-spice, 1/2 Teaspoon of Marjoram, 1/2 Teaspoon of Sage, 1 tablespoon of Oregano, 1 Tablespoon of pepper and 1 Tablespoon of Garlic powder. Mix until you get a thick paste.

Form them into small balls and bake them for 20-25 until the outside is crispy.

Fry all sides in a pan when done baking and set aside.

The Soup:

Heat up a deep pan or pot and add your Broth.

Add the Tomato, onion and garlic sauce you blended.

Add the Carrots and the Zucchini. Let it simmer for 20 minutes. 

Add the Potatoes and add Salt to your taste.

Let it simmer for 30 minutes more or until carrots and potatoes are feeling soft. 

Add the Cilantro and Meatballs. Let it simmer for 10 more minutes. 

Serve and Devour!

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