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Vegan Meatball Soup

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My mother's Beef Soup was delicious - this is a vegan version made with Gardein brand vegan meatballs. It's a true comfort food dish with authentic Italian flavor.

Vegan Meatball Soup

  • Yield: 4-6 servings
  • Prep Time: 20 min
  • Cooking Time: 35 min


  • 2 bags Gardein brand Classic Meatless Meatballs
  • 1 T. olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 carrots, diagonally sliced about ½” thick
  • 4 stalks of celery, diagonally sliced, about ½” thick
  • 1 T. dried basil
  • 12 new potatoes, quartered
  • 1 cup button mushrooms, cut into thick sliced
  • 3 c. vegetable stock
  • 2- 20 ounce cans diced tomatoes
  • 4 bay leaves
  • 1 T. salt
  • 10 grinds of fresh ground black pepper
  • 1 c. minced fresh Italian parsley or cilantro


  1. Heat olive oil in large soup pot on medium-high heat. When oil is hot, add carrots, celery, onion and garlic. Sauté for five minutes, then add basil and sauté for an additional five minutes.
  2. Add tomatoes, potatoes, mushrooms, vegetable stock and bay leaves. Bring to boil, then reduce heat and simmer for 20 minutes.
  3. Add salt and pepper, mixing thoroughly. Add meatballs and cook another five minute or until meatballs are heated through.
  4. Place into four large bowls. Top with minced parsley or cilantro and serve with crusty baguettes.

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