Vegan Mexican Albóndiga Soup

Try this cruelty-free vegan version of the classic Mexican Meatball Soup.

8 Gardein Classic Meatless Meatballs
1 cup of Barley or Brown Rice

1 can garbanzo beans

2 cups of frozen mixed vegetables (or substitute with fresh chopped veggies).

4 cups of vegetable broth and 6 cups of water (this is approximate I do not usually count the cups I just add enough water for the soup). Note that the barley (or rice) will absorb a lot of water so just add water as necessary  

1 to 1.5 cans of El Pato Tomato with Jalapeño sauce.

 *depending on how much water I am using if it needs more flavor I will add .5 can. Do one can first with all seasonings, and check the flavor before adding more tomato sauce. 

Goya seasoning, tumeric, salt and black pepper to taste 

In a large soup pot add the water, seasonings, and tomato sauce. Stir and bring to a boil.

Add the meatballs, barley, garbanzos and vegetables. Stir and set the flame to low. Cover and let the soup simmer for 20 minutes until the barley (or rice) and the meatballs are fully cooked. 

* I like to add lime juice to my soup for a tangy twist. I eat my soup with corn tortillas. I spread a little hummus on the tortilla, break a meatball in half and enjoy it as a taco. 



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