Soy meatball soup

Soy Meatball Soup is a delicious and healthy recipe, perfect for days when you want to enjoy a nourishing dish without using animal-derived ingredients. This recipe combines the flavors of fresh vegetables with the unique texture of soy granules, transforming a simple meal into a memorable culinary experience. Additionally, it is an excellent option for those looking to explore plant-based alternatives in their diet.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:
- 100 g soy granules
- 1 teaspoon vegetable seasoning
- 1 medium onion
- 2 bell peppers (different colors for a more appealing look)
- 4 tablespoons oil (preferably olive or sunflower)
- 2 tablespoons dehydrated vegetables (carrot, celery, parsley)
- 1 jar of soup vegetables (celery, carrot, parsley, parsnip)
- 1/2 can of crushed tomatoes (about 200 g)
- 2-3 tablespoons soy sauce
- Himalayan salt to taste
- 6 heaping tablespoons white flour
- Mixed peppercorns
- 1 bay leaf
- 2-3 tablespoons flour for shaping the meatballs
- Fresh herbs (dill, parsley, celery)
- Lovage in vinegar to taste
- 2-3 liters of still water

The history of meatless soup is fascinating, with deep roots in culinary traditions where fasting periods were a good time to experiment with plant ingredients. Over time, the soup has become a central dish in family meals, being not only nourishing but also comforting, bringing a sense of belonging and tradition.

Step by step, we will transform simple ingredients into a tasty and nutrient-rich soup:

1. Preparing the soy granules: In a pot, add about 1 liter of water and 1 teaspoon of vegetable seasoning. Bring to a boil, then add the soy granules. Let them boil for 10 minutes, or until the granules become soft and swell. After boiling, drain them and let them cool.

2. Chopping the vegetables: Peel the onion and bell peppers, then wash them well. Chop the onion finely and cut the bell peppers into cubes. These vegetables will add a fresh flavor and vibrant look to the soup.

3. Sautéing the vegetables: In a skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and bell peppers, and sauté them for 2-3 minutes until they become slightly translucent. This step helps to intensify the flavors of the vegetables.

4. Adding the preserved vegetables: In the pot with the sautéed vegetables, add the jar of soup vegetables along with 2-3 liters of still water. Add the bay leaf, mixed peppercorns, and the drained water from the soy granules. Bring to a boil.

5. Preparing the meatballs: In a large bowl, add the cooked and cooled soy granules, the 2 tablespoons of oil, Himalayan salt to taste, dehydrated vegetables, ground pepper, and the 6 tablespoons of flour. Mix well until you obtain a homogeneous composition. With your hands, form small balls the size of a ping-pong ball. Then, roll them in flour.

6. Boiling the meatballs: Once the soup has started to boil, add the meatballs to the pot. Boil them until they rise to the surface, a sign that they are ready. This step is essential because the meatballs will infuse with the flavors of the soup.

7. Finalizing the soup: Add the soy sauce and crushed tomatoes, then adjust the taste with lovage in vinegar. Let the soup boil for another 5 minutes for the flavors to meld.

8. Serving: Turn off the heat and sprinkle fresh herbs on top (dill, parsley, celery). Cover the pot and let the soup sit for a few minutes for the flavors to settle.

Serving suggestions: The meatless soup can be served hot, alongside a slice of fresh bread or flavored croutons. Additionally, a splash of lemon juice added to the bowl can provide a boost of freshness.

Variations: You can experiment with adding other vegetables, such as carrots or zucchini, to diversify the taste. Also, for an extra protein boost, you can add cooked lentils or chickpeas.

Nutritional information: This soup is rich in protein due to the soy granules, while also being low in calories, making it ideal for a balanced diet. It also contains fiber from the vegetables, which aids in healthy digestion.

Frequently asked questions:
- Can I use other types of soy?: Yes, soy granules can be replaced with tofu or tempeh, but the cooking time will vary.
- How long can I keep the soup?: The soup can be stored in the refrigerator in an airtight container for 3-4 days.
- Is it suitable for vegans?: Absolutely! This recipe is 100% vegan and ideal for anyone looking to avoid animal products.

Soy Meatball Soup not only blends tradition with innovation but also provides a nourishing and comforting meal suitable for the whole family. Try this simple recipe and savor every spoonful! Enjoy your meal!