Vegan Albondigas (Meatball) Soup

RECIPE FOR VEGAN ALBONDIGAS SOUP, 40-YEAR-OLD VEGAN Albondigas Soup from The 40-Year-Old Vegan
INGREDIENTS
Meatball Ingredients

• 1 package of The Abbot’s Butcher brand vegan meatballs
• ¼ t. ground cumin
• ½ c. cooked brown rice
• ¼ c. chopped fresh mint or cilantro
• ¼ t. salt
• 2 flax “eggs” (mix 1 T. ground flax meal with 6 T. warm water; let sit for 20 minutes to thicken)
• Several grinds of fresh ground black pepper
• 4 T. panko breadcrumbs

Soup Ingredients

• 1 c. chopped onion
• 2 chopped carrots
• 1 chopped celery stalk
• 1 t. ground cumin
• 1 t. oregano
• 1 t. organic sugar
• 1 t. red pepper flakes
• 1 bay leaf
• 1 – 14.5 oz. can diced tomatoes (preferred brand Muir Glen organic)
• 6 c. vegetable stock
• ½ t. salt
• Several grinds of fresh ground black pepper to taste
• 2 T. fresh cilantro plus extra for garnish

DIRECTIONS
Meatball Directions

1. Remove meatballs from the package and break up in mixing bowl with a spoon or your hands. Add all other ingredients and blend until fully incorporated.
2. Use hands to make meatballs about 2 inches in diameter. Pack together tightly so they will hold their shape. If the mixture is too wet, add additional panko breadcrumbs. Place meatballs on a plate in the fridge until ready to use.

Soup Directions

1. Pour about ¼ cup of the vegetable stock into a soup pan and heat to medium-high.
2. Add all remaining ingredients except cilantro and bring to a boil.
3. When the soup is boiling drop the chilled meatballs into the soup one at a time. Reduce heat and simmer for 20 minutes.
4. Add chopped cilantro and stir until incorporated throughout the soup.
5. Serve in bowls with additional chopped cilantro.