Albondigas (Mexican Meatball Soup)
2 tablespoons olive oil
2 yellow onions chopped
1/2 cup tomato paste
3 quarts vegetable broth (could use bouillon cubes)
2 large carrots, sliced
1/2 cup string beans, cut into 1" pieces
1 1/2 package vegan ground beef (I use Gimme Lean)
1/2 cup rice
1 vegan egg substitute
1 1/2 cup chopped fresh mint leaves
1 cup chopped fresh cilantro
2 cups fresh peas, or frozen
dried oregano crumples
2 cloves garlic, minced
pepper and salt
Step 1. Heat oil in a large (6-8 quart) pot over medium heat. Add onion and minced garlic, saute about five minutes. Add vegetable broth and the tomato paste to the pot, bring to boil and then simmer. Add the carrots and the string beans.
Step 2. Meatball preparation: Mix the rice, Gimme Lean, and egg substitute, into a mixing bowl. Add salt & pepper to taste. Mix it all up and make 1 inch meatballs.
Step 3. Return soup to gentle simmer. Add meatballs to soup, on at a time. Cover and let simmer for about an hour. About ten minutes before you will be serving add the peas, oregano, and salt/pepper to taste.
Server the soup with fresh chopped cilantro on the side so people can add it to the soup as they like.