Vegan Meatball Soup
6 portions
35mA simple and filling vegan soup that makes great use of Gardein's Meatless Meatballs.
What you will need
3 Carrots
2 ribs Celery
1 White Onion
1 Tbsp Olive Oil
1 tsp Italian Seasoning
1/4 cup Vegetable Bouillon
15 oz. Diced Tomatoes
6 cups Water
1 cup Macaroni
12 oz. Gardein Meatless Meatballs
Salt
Black Pepper
(Nutritional facts 62 calories, 0.84 g fat, 11.85 g carbohydrates, 1.92 g protein, 0 mg cholesterol, 297 mg sodium)How to cook
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Peel the carrots and grate on a standard cheese grater.
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Similarly, grate the celery. You can also dice the celery if you like, but I was hoping to get more flavor than texture here, so I opted for the grater.
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And grate the onion. Again, feel free to dice the onion. But another benefit of using the grater here is that the smaller vegetable pieces will cook more rapidly.
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Heat some oil over medium heat in a large soup pot.
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Stir in the grated onion.
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Stir in the celery.
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Add the carrot and cook, stirring frequently until the vegetables are tender, almost reduced to a paste.
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Add the Italian seasoning. Stir it in and cook for about 30 seconds, just to heat up the herbs and disperse the flavor.
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Stir in the bouillon.
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Add the diced tomatoes and cook, stirring frequently until reduced to a paste (about 10 minutes).
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Add the water and bring the pot to a gentle simmer.
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Stir in the macaroni.
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Add the meatless meatballs. Simmer, stirring frequently until macaroni is tender (about 12 minutes for most pasta brands). Add a little salt and pepper as needed.
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