Vegan Beef and Rice Albondigas Soup with Zucchini, Corn, and Spicy Jalapenos Recipe
Albondigas Soup is a flavorful Mexican soup featuring tender vegan ground beef meatballs mixed with rice, simmered in a savory tomato broth with corn, zucchini, and a blend of aromatic herbs and spices. This comforting and hearty soup comes together quickly and makes a satisfying meal that the whole family will love.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Meatballs
- 10 oz vegan ground beef
- 3/4 cup rice, cooked
- 1/4 cup parsley, chopped
- 2 Tbs cilantro, chopped (divided)
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/4 cup jalapenos
- 4 cloves garlic, divided
- Salt, pepper to taste
Soup Base
- 1 medium onion, chopped
- 2 Tbs olive oil, divided
- 1 cup vegetable broth
- 16 oz tomato sauce
- 1 medium zucchini, diced
- 1/2 cup corn
Instructions
- Prepare the meatball mixture: In a bowl, combine the vegan ground beef, cooked rice, 2 cloves of pressed garlic, cumin, smoked paprika, oregano, and a pinch of salt and pepper. Mix thoroughly until well incorporated.
- Form meatballs: Using your hands or a spatula, shape the mixture into evenly sized meatballs.
- Cook the meatballs: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the meatballs and cook for about 5 minutes, turning occasionally to brown evenly. Once cooked, remove from the pan and set aside.
- Sauté vegetables: In the same or a clean pan, heat the remaining tablespoon of olive oil. Add the chopped onions, 2 cloves of pressed garlic, and diced zucchini. Cook for approximately 3 minutes until the vegetables start to soften.
- Add liquids and seasonings: Pour in the vegetable broth and tomato sauce to the pan with vegetables. Stir in jalapenos, then return the cooked meatballs to the pan.
- Combine remaining ingredients: Add the corn, chopped cilantro, and parsley to the soup. Season with a pinch of salt and pepper to taste.
- Simmer the soup: Cook everything together for 4 minutes over medium heat to allow flavors to meld and the soup to heat through completely.
- Serve hot: Ladle the soup into bowls and serve immediately for a delicious and comforting meal.
Notes
- Adjust the amount of jalapenos to control the spice level based on your preference.
- Leftovers can be stored in the refrigerator for up to 5 days; reheat either in the microwave or on the stove.
- For freezing, allow the soup to cool completely before placing in containers or dividing into individual portions. It can be frozen for up to 3 months.
- Make a double batch for meal prepping or serving larger groups.
