Vegan Albóndigas - Mexican Meatball Soup


Vegan Albóndigas, also known as Mexican Meatball Soup, is such a comforting dish. I love to make this when I'm in need of something filling, warm and nutritious.






1hr 5min


For the meatballs

  • 1 Yellow Onion, diced small
  • 3 Cloves of Garlic, minced
  • 1 Tbsp and 1 Tsp Oil (I used avocado oil)
  • 1 (8 ounce) Package of Alpha Foods plant-based beefy crumbles, or your meat alternative of choice
  • 2 Tbsp Fresh Mint, chopped
  • 1 Tomato, seeds removed & diced small
  • 4 Tbsp All Purpose Flour
  • 1/4 Cup Bread Crumbs (gluten free optional)
  • 1 Cup Cooked White Rice
  • 2 Tbsp Ground Flax + 6 Tbsp Water
  • 1 Tbsp Dried Oregano
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

For the soup

  • 64 Ounces Broth
  • 1 Tsp Avocado Oil
  • 2 Roma Tomatoes, seeds removed & diced small
  • 1 Yellow Onion, diced small
  • 1 Cup Carrots, chopped
  • 1 Cup Gold Potatoes, chopped
  • Lime & Cilantro to garnish


  • 1 Large Pot
  • 1 Large Bowl




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  1. Before you begin, prepare all the ingredients above! Chop ingredients and make your rice according to the directions on your rice package.
  2. In a small bowl combine ground flax and water, mix with a spoon then set aside for 10 minutes.
  3. In a pan over medium heat, sauté onions and garlic for 5 minutes. Then add tomatoes and cook for 2-3 minutes. Add in plant-based beefy crumbles, or your plant meat alternative and cook for an additional 4 minutes. Turn off heat then transfer the mixture to a large mixing bowl. To the mixture add chopped mint, flour (start with 4 tbsp then add more if you need), cooked rice, ground flax mixture, bread crumbs, dried oregano, salt and pepper.
  4. Mix together with a wooden spoon making sure its all well incorporated. Cover the mixture with a lid or cling wrap and place in fridge for 25 minutes.
  5. Meanwhile prepare ingredients for soup. Prepare/chop soup ingredients. To a large pot over medium heat, add 1 tsp oil. Add chopped yellow onion and sauté for 3 minutes.
  6. Then add dices tomato and sauté for 2 minutes. Add the broth to the pot followed by the chopped potatoes and carrots. Mix, and bring to a simmer. Cook for 15-20 minutes or until veggies are tender and cooked.
  7. Once the "meatball" mixture has chilled in the fridge, take out and bring a large non stick pan over medium heat. (You can also bake them on a baking sheet for 15 minutes or cook on the pan!) Add 1 Tbsp oil to the pan and begin to form your meatballs by scooping a heaping tbsp of mixture and form them into balls. Add to the pan and cook for 3 minutes on one side, flip and cook for an additional 3 minutes or until meatballs form a bit of a crust and have browned.
  8. Taste soup and adjust seasonings as needed. Turn off heat once the vegetables are tender and cooked to your liking. Serve your soup then add a few cooked meatballs, a sprinkle of cilantro and a generous squeeze of lime!


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