Albondigas Soup with Vegan Meatballs
Thanks to the spicy and herby vegan meatballs tucked into this otherwise vegetable-heavy soup, this recipe is as satisfying as it is nutritious.
Servings
Produce
Kale (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cilantro (Organic)
0.5 0.25 oz
Sweet Corn
2 1 Whole
Garlic (Organic)
2 1 Clove
Roma Tomato
3 1.5 Whole
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Chickpea flour
1/4 0.125 cup
Flax meal
2 1 tablespoon
Basmati rice
1 0.5 cup
Tempeh
1 0.5 lb
Pantry items
Sea salt
To Taste
Olive oil
3 1.5 tablespoon
Spice mix
Black pepper
1 0.5 teaspoon
Chili powder
1 0.5 teaspoon
Smoked paprika
1/2 0.25 tablespoon
Granulated Garlic
1 0.5 teaspoon
Mexican Oregano
1 0.5 teaspoon
Prep ahead (optional)
a. Husk corn, cut kernels from cob. b. Peel carrots, small dice or half moons. c. Rough chop tomatoes, reserving juices. d. Rough chop cilantro leaves, finely mince stems. e. Mince onion & garlic.
Instructions
1
Prep vegan meatballs:
a. In small bowl, mix flax meal with 5 tbsp water. Stir and set aside.
b. In large soup pot over medium-high heat, add 2 tsp olive oil. Add half the garlic (mince) and half the onion (mince); cook until onion is translucent, about 2 minutes.
c. Add onions and garlic to large mixing bowl. Crumble tempeh into bowl. Add chickpea flour, albóndigas spice mix, cilantro stems (finely mince, reserve leaves), and flax “egg.”
d. Mix thoroughly and form 1” meatballs. Set aside.
2
Meanwhile, cook basmati rice:
a. In medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add basmati rice; stir immediately. Cover and bring to a boil. Reduce heat to low, cover, and cook until tender, about 15-18 minutes. Turn off heat and fluff with fork.
3
Cook soup:
a. In large soup pot or Dutch oven over medium-high heat, add 2 tsp olive oil. Add meatballs; cook until golden, about 2-3 minutes. Remove and set aside on baking sheet; leave fat in pan.
b. Add remaining onion (mince), remaining garlic (mince), carrots (peel, small dice or half-moons), and corn (husk and cut kernels from cob); cook until onion is translucent, about 2 minutes.
c. Add tomatoes with juices (rough chop) and 3 cups water (1½ cups for 2-person portion). Stir to combine.
d. Add meatballs; cook at a medium-high simmer for 10-12 minutes. Add baby kale (leave whole) and half of cilantro leaves (rough chop).
4
Serve:
a. Divide basmati rice among bowls.
b. Spoon soup with meatballs onto rice.
c. Garnish with remaining cilantro leaves (rough chop).
Chef's notes
Meat eaters could make the meatballs with ground beef, pork, or turkey.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX