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veggie-albondigas-soup-recipe

Veggie Albondigas Soup

A hearty and flavorful veggie albondigas soup, perfect for a cozy meal.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Soup Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 zucchini, diced
  • 1 cup corn kernels fresh or frozen
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Albondigas Ingredients

  • 1 cup cooked quinoa
  • 1 cup black beans cooked and mashed
  • ¼ cup breadcrumbs
  • 1 egg lightly beaten
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • to taste salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
  2. Add carrots, zucchini, and corn. Cook for a few minutes until vegetables start to soften.
  3. Stir in diced tomatoes, vegetable broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer.
  4. In a mixing bowl, combine all albondigas ingredients. Form into small balls and gently drop into the simmering soup.
  5. Simmer for about 20 minutes, until albondigas are cooked through. Adjust seasoning if needed.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Soup, Vegetarian
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