Soy meatball soup, vegan

Name: Soy meatball soup, vegan - Ilinca I.
Ingredients: 6 l water 1 l fresh borscht 1 large peeled carrot (250 g) 1/4 celery (100 g) 2 large onions (200 g) 10 cherry tomatoes (100 g) 1 chopped red bell pepper (100 g) 60 ml sunflower oi; pressed) 2 tsp salt pepper lovage parsley Meatballs: 200 g soy granules 1 large onion (100 g) 10 heaping tbsp wheat flour 1 tsp dried parsley 1 tsp dried lovage 80 ml; pressed) (1.5 l water for boiling the granules)

Sezon - Soy meatball soup, vegan by Ilinca I. - Recipia

Soy Meatball Soup (Vegan) The first time I made this soup was on a day when I needed something light and quick that wouldn’t take up my entire afternoon. I don’t usually make soups often, but this time I discovered that a good vegan soup can actually be made without much hassle. The soy meatballs seemed like a practical alternative – they’re easy to prepare and surprisingly hearty. Quick Info Total time: 40-45 minutes Preparation time: 20 minutes Cooking time: 20-25 minutes Servings: 10-12 (over 6 liters of soup) Difficulty: easy Recipe type: main dish, vegan Ingredients For the soup: 6 liters of water 1 liter of fresh borscht 1 large carrot (approx. 250 g) 1/4 celery root (approx. 100 g) 2 large onions (approx. 200 g) 10 cherry tomatoes (approx. 100 g) 1 red bell pepper (approx. 100 g) 60 ml cold-pressed sunflower oil 2 teaspoons salt (or to taste) Pepper to taste Lovage (dried or fresh) Parsley (dried or fresh) For the meatballs: 200 g soy granules 1 large onion (approx. 100 g) 10 heaping tablespoons of wheat flour 1 teaspoon dried parsley 1 teaspoon dried lovage 80 ml cold-pressed sunflower oil 1.5 liters of water for boiling the granules Preparation Method 1. Boil the soy granules in 1.5 liters of salted water. When the water comes to a boil, let them cook for 15 minutes. Once done, drain them well in a sieve and allow them to cool slightly. 2. In a large pot, heat the 6 liters of water. Chop the carrot, celery, and onion into small cubes. Add them to the water along with the chopped bell pepper and a pinch of salt. Let them boil for 20 minutes. During this time, you can cut the cherry tomatoes in half or leave them whole, depending on your preference. 3. Separately, bring the borscht to a boil in a small pot. Once it starts boiling, remove it from the heat. 4. For the meatballs: Squeeze the boiled soy granules well to remove excess water. Place the drained granules in a large bowl, add the grated onion, flour, dried parsley, dried lovage, and 80 ml of oil. Mix everything well by hand or with a spoon until you achieve a fairly firm mixture. 5. Form small meatballs, about the size of a walnut. Roll them in flour to prevent them from sticking to each other or your hands. 6. When the vegetables in the pot are almost cooked, carefully drop the meatballs into the boiling water. Immediately pour in the hot borscht. When the soup starts boiling again, let the meatballs simmer on low heat for another 5 minutes. 7. Finally, turn off the heat and add the remaining oil (if desired), chopped parsley, and lovage, either dried or fresh, after tasting the soup for salt. Why I Make This Recipe Often It’s a quick vegan soup option that’s hearty and doesn’t require hard-to-find ingredients. It yields a lot of soup, making it perfect for multiple servings or for the next day. The meatballs hold up well while boiling and don’t easily fall apart, and the flavor is balanced even without meat. Tips and Variations Tips If you find the meatballs too soft, you can add another tablespoon or two of flour or let them air out a bit to firm up. When squeezing the soy, press it well to avoid excess moisture; otherwise, the meatballs may turn out too soft or fall apart. The amount of borscht can be adjusted to taste – you can add less or more depending on how sour you want the soup. Substitutions If you don’t have fresh lovage or parsley, use the dried versions. For the meatballs, dried parsley really helps with texture and flavor. Instead of cherry tomatoes, you can use 1-2 regular tomatoes, chopped. Variations If you’re not vegan, you can add a bit of egg to the meatball mixture, but it’s not necessary – the soy version holds together just fine without it. For those who prefer, a bit of rice can be added to the meatball mixture, but it’s not mandatory and I didn’t use it in this version. Serving Ideas The soy meatball soup is served hot, garnished with chopped herbs on top. It pairs well with simple bread or spicy peppers if you want more flavor. Frequently Asked Questions Can I make the soup without borscht? Yes, if you don’t want a sour soup, you can omit the borscht and add a bit of lemon juice or just stick with vegetables and water. Can I fry the meatballs beforehand? In this recipe, the meatballs are not fried; they are boiled directly. If you want, you can quickly brown them in a bit of oil before adding them to the soup, but it’s not necessary. How long do the meatballs need to cook? Once you add them to the soup, they only need about 5 minutes on low heat, assuming the soy is already boiled and drained. How salty will the soup be with these quantities? With 2 teaspoons of salt for this amount of liquid, the soup won’t be very salty. Taste and adjust at the end according to your preference. Nutritional Values Approximate values for one serving (1 bowl, 350 ml): Energy: 120-130 kcal Protein: 6-7 g Carbohydrates: 12-15 g Fat: 5-6 g These are estimates – it depends on how much oil you use and how many meatballs you include in a serving. The soup remains low in fat while providing a good source of protein from soy and vegetables. Storage and Reheating The soup can be stored in the refrigerator for 2-3 days in a covered container. The meatballs maintain their texture if you don’t leave them too long in the liquid when reheating – heat only what you plan to consume. I do not recommend freezing, as the soy meatballs change texture upon thawing.

Soy meatball soup, vegan

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