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Simple one pot vegan meatballs soup recipe

A bowlful of Grandma’s simple one pot vegan meatballs soup recipe - with a twist. A totally tasty, completely irresistible easy meatball soup made with Italian seasoning, easy potato dumplings and tender vegetables bathed in a luscious soup.
Grandma’s simple one pot vegan meatballs soup recipe - with a twist. A totally tasty, completely irresistible easy meatball soup made with Italian seasoning, easy potato dumplings and tender vegetables bathed in a luscious soup.
Simone - Munchyesta.com
Prep Time 20 minutes
Cook Time 20 minutes
Serving Size 6 people

Ingredients

  • 4 (750g) Potatoes Starchy potatoes like Yukon Gold
  • 1 cup (2-3dl) Tapioka Starch or Potato Starch
  • 2 Flax Eggs or 2 other egg substitutes
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper

Filling

  • 1 Red Bell Pepper
  • 2 cloves Garlic minced
  • 1 tsp Oregano
  • 1 tsp Basil
  • ½ cup (85g) Silken Tofu
  • 5 tbsp Nutritional Yeast optional but adds a great cheese flavor

For the Soup

  • 2 tbsp Olive Oil or other vegetable oil
  • 1 Red Bell Pepper
  • 2 stalks Celery sliced
  • 2 Carrots thinly sliced
  • 2-3 cloves Garlic minced
  • 7 cups (17dl) Water or vegetable stock
  • 2 Vegetable Bouillon Cubes
  • ½ tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 tsp Dried Thyme
  • Salt to taste
  • ¼ tsp Freshly Ground Pepper

Instructions

Making the filling

  • Use a food processor or mix in a bowl - combine silken tofu with the chopped bell peppers, minced garlic, oregano, basil and nutritional yeast. Set aside.

Making the potato meatballs

  • Boil the potatoes in a large pot of salted water until they are completely tender when you stick a fork in them. Drain away the potato water and pour the potatoes into a blender or food processor. Season with salt, thyme, a pinch of pepper, and the flax eggs and blitz until the potatoes are mashed. You may need to stop and scrape down the sides a few times to get everything blended.
  • Next, add the tapioca flour and blend until the mashed potatoes form a dough that’s thick enough to hold together and shape. 
  • Roll the dough into a long log and cut it into 12-14 equal pieces (depending on how big you want your meatballs to be you can make more or less meatballs). Roll each dumpling into a ball, then press a hole into the middle to make space for the filling.
  • Place a teaspoon of filling in the center of the meatballs, then gently fold the potato dough around and over the filling so it’s completely enclosed in the meatballs.

Making the soup

  • Heat olive oil in a large pot and add the sliced carrots, celery stalks, bell peppers, and garlic. Season with oregano, basil and thyme. Let the vegetables cook for a minute to allow the garlic to release its flavor.
  • Now, add all the water and dissolve the vegetable bouillon in the pot. Bring the soup to a boil. Once boiling turn the heat down to a gentle simmer and add the potato meatballs.
    Leave the soup to gently simmer for 15 minutes (it’s important not to cook at too high a heat as boiling may make the potato dumplings break apart).
    Serve the soup with your favorite soup toppings and enjoy.

Notes

Once you add the potato dumplings to the pot it’s important not to cook at too high a heat as boiling may make the potato dumplings break apart.
This soup is freezer friendly. Freeze in a freezer safe container for up to 3 months.