• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Lunch
  • Dinner
  • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About/Contact
    • Recipes
    • Lunch
    • Dinner
    • Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Lunch » Soup

    Vegan Mexican Meatball Soup (Sopa De Albondigas)

    Published: Oct 1, 2021 · Modified: Apr 27, 2022 by Jacq · This post may contain affiliate links ·Leave a Comment

    Jump to Recipe Print Recipe

    Vegan Mexican meatball or Albondigas soup is such a tasty, easy and wholesome meal that is an instant family and crowd pleaser.

    Delicious vegan meatballs cooked with tasty veggies in a deep, rich savoury tomato broth, and served over spaghetti or noodles, is just the best autumnal and winter comfort food.

    Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.

    Quick Origins Of Mexican Meatball Soup (Sopa De Albondigas)

    Albondigas is Spanish for meatball and so Mexican meatball soup is also known as Spanish meatball soup.

    The main components of Mexican meatball soup is homemade meatballs and veggies cooked in a tomato based soup.

    Mexican meatball soup has its origins somewhere in the middle eastern region and not actually Mexico.

    During the medieval times middle eastern conquers ruled over parts of Europe and as a result middle eastern cuisine mixed with European dishes. In turn, Spanish conquers introduced meatball soup to Mexico sometime during the 16th century.

    Albondigas soup is now a firm part of Mexico's food identity with many variations of meatball soup available depending on the region and family influences.

    Close up of vegan meatball Mexican soup.

    Vegan Mexican Meatball Soup

    This vegan Mexican meatball soup is not authentic but is inspired by the traditional Albondigas De Sopa. My family loved this savoury, rich and delicious meatball soup and it is now on our monthly menu rotation especially now as the chilly autumn weather has surely arrived and here to stay up in the Scottish highlands.

    The ingredients I use for this soup are cherry tomatoes, courgettes/zucchini, carrot, potato, onion, garlic, tomato paste, tomato passata (plain pureed tomatoes) and a packet of vegan meatballs. Vegan stock, oregano, a little bit of chilli powder and a few tablespoons of fresh coriander/cilantro provide tasty flavours, along with a squeeze of fresh lime juice.

    I choose to use ready-made vegan meatballs as I wanted to keep the recipe quick and easy. However, I have provided a link in the recipe notes to a vegan meatball recipe for those interested in preparing their own. There are also some suggestions for meatball substitutions.

    To begin, the cherry tomatoes and thin sliced courgette are roasted in the oven for 25 minutes. Once cooked the tomatoes and courgettes are set aside until ready to pop into the soup. Of course the courgettes and tomatoes do not need to be roasted but can be added to the soup along with the carrots and potatoes but roasting intensifies the flavour and provides a munch better texture.

    Meanwhile the onions and garlic are cooked in a pan in either a tablespoon of oil or a little veggie stock. Next the carrot and potato chunks are cooked for a few minutes along with the onions, before tomato paste and chilli powder are mixed through.

    The vegan meatballs are popped in the pan along with the passata and vegan stock. Dried oregano and fresh or frozen coriander is sprinkled in the soup, and a good sprinkle of salt and black pepper seasons the soup.

    The meatball soup is brought to a simmer and cooked for 25-30 minutes until the carrots are cooked and the potatoes are soft and have an almost creamy texture.

    close up of vegan Mexican meatball soup in white bowl with dark rim, colourful background.

    While the Albondigas soup is bubbling away the spaghetti or noodles are prepared according to the packet instructions. Once cooked, drain and set aside. It doesn't matter if the spaghetti becomes cold as once the soup is ladled over it will heat through.

    Once the carrots and potatoes are fork tender, pop in the courgette slices and cherry tomatoes and continue to simmer for 5 minutes.

    To finish a tablespoon of fresh lime juice is squeezed into the soup to provide a delicious zingy kick, and if required more salt and pepper to taste.

    Divide the spaghetti between your serving bowls and ladle over the Mexican meatball soup. Provide extra lime wedges for others to squeeze into their soup if liked. A sprinkle of dried oregano is also tasty, as is a few drops of hot sauce for those who prefer spicy soup.

    As with all Mexican inspired food that I prepare for my kids they love a few crunchy tortilla chips on the side to dip or scoop up the tasty food. I prefer a spoonful or two of guacamole, or I share a diced avocado with my elder daughter. So tasty.

    How To Prepare Vegan Mexican Meatball Soup

    • Slices of courgette/zucchini and cherry tomatoes on a baking pan.
    • Slices of courgette and cherry tomatoes roasted and browned from the oven.
    Preheat oven. Prepare courgette/zucchini slices and cherry tomatoes onto a baking tray.

    Roast for 25 minutes.

    Set aside until required.
    • Onions cooking in soup pan with wooden spatula.
    • Carrot and potatoes added to soup pan to cook, wooden spatula to side.
    While tomatoes and courgettes are baking, sauté the onions and garlic in olive oil or veggie stock.

    Add the carrot slices and potato chunks.

    Stir and cook for a few minutes.
    • tomato paste mixed through the potatoes and carrots.
    • Vegan meatballs added to the soup pan along with stock and tomato passata.
    Mix through the chilli powder and tomato paste.

    Add the vegan meatballs.

    Pour in the tomato passata and vegan stock.

    Season with salt and black pepper.
    • coriander added to soup pan.
    • cooked cherry tomatoes and courgette slices added to meatball soup.
    Sprinkle in the oregano and chopped coriander. Here I used frozen coriander.

    Bring to a simmer and cook for 25-30 minutes until the potatoes and carrots are very fork tender.

    Pop in the roasted tomatoes and courgette slices.

    Simmer for an extra five minutes.

    Lastly pour in 1 tablespoon of lime juice.
    • Broken spaghetti pasta in saucepan ready to cook.
    • Cooked spaghetti in soup bowl, stripy colourful background.
    About 15 minutes before the meatball soup is ready, prepare the spaghetti or your chosen noodles.

    Cook according to packet instructions.

    Drain the spaghetti or noodles and add to serving bowls.
    • Mexican meatball soup served with hot sauce, lemon wedge, on a stripy mat.
    Serve the Mexican meatball soup ladled over the noodles.

    An extra sprinkle of oregano is tasty.


    Supply lime or lemon wedges for a pop of zingy-ness.


    A dash of hot sauce is perfect for those who love heat.


    A few tortilla chips at the side is perfect for an added crunch.

    Recipe Notes And FAQS

    How do I store leftover vegan Mexican meatball soup?


    Leftover meatball soup can be stored in the fridge for up to 3 days, within a covered container.

    Or frozen in a freezer-safe container for 4-6 months.

    How do I reheat leftover Mexican meatball soup?


    Leftover vegan meatball soup can be placed in a pan and brought to a simmer.

    Reheat for 3-5 minutes until piping hot throughout.

    Any leftover spaghetti or noodles can be stored along with the meatball soup and reheated within the same pan.

    Defrost leftovers completely before reheating.

    Is vegan Mexican meatball soup gluten-free?


    With a few considerations it is easy to prepare this soup as gluten-free.

    Choose a gluten-free vegan meatball, check that your stock is gluten-free, and use gluten-free spaghetti or noodles.

    What can I serve with meatball soup?

    I serve my family's meatball soup with spaghetti broken into smaller pieces, but here are a few other ideas:


    * vermicelli noodles, long or short varieties

    * any type of pasta, including gluten-free

    * any type of noodles

    * orzo

    * quinoa

    * any variety of rice

    * mashed potatoes, white or sweet

    * tortilla chips

    * garlic bread

    * corn bread

    * crusty bread

    * vegan 3 ingredient flat bread

    * vegan 3 ingredient quick dinner rolls

    * these loaded black bean potato wedges, especially for those with hungrier appetites

    * lime or lemon wedges

    * sliced spring/green onions

    * fresh red onion rings

    * sliced fresh chilli

    * canned jalapenos

    * pickled red onion or gherkins

    * guacamole, or fresh diced/sliced avocado

    * salsa, tomato or pineapple

    * hot sauce

    * vegan sour cream/ plain yogurt

    I can't source meat-free meatballs. Can I substitute with another ingredient or prepare my own?


    You could try this vegan meatball recipe over at the good food website.

    Also, chopped chunks of vegan burgers or sausages would work well as a meatball replacement.

    Alternatively sub the vegan meatballs for large whole tomatoes or whole mushrooms such as chestnut, button or just regular mushrooms.

    Perhaps add a can of pinto, borlotti, cannellini or butter beans instead of the meatballs.

    Can I substitute any of the veggie meatball soup ingredients?


    A few ideas:

    * replace the courgette/zucchini for green bell pepper

    * sub the cherry tomatoes for halved or quartered larger tomatoes

    * instead of cherry tomatoes use a red bell pepper

    * use dried garlic and onion powder in place of the fresh onion and garlic

    * sub out the tomato passata for 2 400g/ 15oz cans of chopped tomatoes

    * replace the white potato with sweet potato or butternut squash

    * run out of carrots? use sweetcorn instead

    What is tomato passata?


    Passata is simply pureed and sieved uncooked tomatoes, and can be sourced in most UK supermarkets and small grocery stores.

    In the US some varieties of passata may be labelled as tomato sauce (intended for pasta, etc and not a condiment like tomato ketchup).

    Passata usually comes in tall glass bottles or jars, or in a cardboard package.

    If you can't source passata it can be replaced with the same amount of chopped tomatoes, perhaps blend the chopped tomatoes, although that's not necessary.

    Or blend fresh tomatoes.

    Looking for more vegan Mexican meal ideas?

    Loaded Taco Bean Soup

    Mexican Noodle Soup With Black Beans And Corn

    Slow Cooker Black Bean Chilli Sin Carne With Fluffy Quinoa

    Delicious, Quick And Easy Refried Beans

    Loaded Black Bean Potato Wedges

    Mexican Rice And Bean Casserole With A Cheesy Nacho Topping

    Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.

    Vegan Mexican Meatball Soup

    Print Recipe
    Vegan Mexican meatball soup is an instant family pleaser.
    Have a pot full bubbling away ready to enjoy in under an hour.
    So yummy.
    Course Dinner, Lunch
    Cuisine Mexican
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Servings 4
    Calories 477
    Author Jacq

    Equipment

    • Stock pot/soup pot/ Dutch oven pan
    • Small baking pan

    Ingredients

    To sauté onion and garlic:

    • 1 tablespoon olive oil optional, can replace with 125ml/ ½ cup veggie stock
    • 130 grams onion 1 small-medium diced, or 2 teaspoons of onion powder
    • 4 cloves garlic thin sliced or minced, or 2 teaspoons garlic powder

    Rest of soup:

    • 400 grams vegan meatballs fresh or frozen, I used Co-op Gro meatballs (frozen)
    • 170 grams carrot thick sliced into ½-¾ cm circles
    • 230 grams potatoes sliced into bitesize chunks
    • 150 grams cherry tomatoes
    • 150 grams courgette zucchini, thin sliced into circles
    • 1 teaspoon oregano use Mexican oregano if available
    • ½ teaspoon chilli powder
    • 2 tablespoons coriander/cilantro either fresh or frozen, chopped, optional
    • 1 tablespoon tomato paste puree
    • 500 grams tomato passata or 2 400g/14oz cans chopped tomatoes
    • 1.5 litres vegan stock

    To serve

    • 200 grams spaghetti pasta or noodles/vermicelli, uncooked. Or replace with rice, quinoa or orzo. Prepare more if feeding hungry people.
    • 1 ½ lime quarter one of the limes, and squeeze the juice out of the other half, or replace with lemon
    Metric - US Customary

    Instructions

    Preheat oven to 180 Fan / 200 Celsius / 392 Fahrenheit / Gas 6.

    • Place the sliced courgettes/zucchini and whole cherry tomatoes onto a baking sheet and roast for 25 minutes. Remove from oven and set aside until required.

    Meanwhile prepare the soup:

    • Either heat the olive oil or veggie stock over a medium heat in a soup pan.
    • If using oil cook the onion for 5 minutes, stir frequently, and then add the garlic for 1 minute.
    • If using veggie stock, gently simmer the onion and garlic for 6 minutes.
    • Add the carrot and potato. Cook for a further 2-3 minutes.
    • Mix through the tomato paste, chilli powder, coriander/cilantro, and oregano. Stir and cook for 1 minute.
    • Add the veggie meat balls and cook and stir for 1 minute.
    • Pour in the passata and vegan stock. Add a few pinches of salt and some black pepper.
    • Bring to a simmer and cook for 25-30 minutes.
    • Add the cherry tomatoes and courgette, cook for 5 minutes.
    • Adjust seasoning to taste.
    • Divide the spaghetti noodles between the serving bowls. Ladle over the soup.
    • Serve with a wedge of lime or lemon to squeeze into the soup for a fresh zingy kick.

    Notes

    • Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
    • Leftovers can be stored in a covered container in the fridge for up to 3 days.
    • Or frozen in a freezer container for 4-6 months.
    • Leftovers can be reheated by popping into a pan and bringing to a simmer. Reheat for 3-5 minutes until piping hot throughout. Any leftover spaghetti can be added to the soup and heated simultaneously.
    • Defrost completely before reheating.
    • Leftovers are very tasty for next days lunch.
    • For a gluten-free meatball soup choose gluten-free vegan meatballs, gluten-free stock and gluten-free spaghetti, pasta or noodles.
    • Replace the vegan meatballs with chopped up cooked vegan burgers or sausages, or chestnut/button/regular mushrooms, or medium sized tomatoes. Simply pop the mushrooms or tomatoes into the soup at the time the meatballs would be added, or roast along with the cherry tomatoes and courgettes. Pop the roasted mushrooms or tomatoes in the soup 5 minutes before serving.
    • Or simply sub in a can of drained borlotti, cannellini, pinto or butterbeans.
    • I recommended using dried Mexican oregano if available as this herb provides lemony citrus flavours whereas regular Italian oregano lends more minty notes. But any variety is perfectly fine.
    • I have included a link to a Mexican oregano that can be purchased from Amazon UK above within the recipe ingredient list. This is the one that I use.

    Nutrition

    Calories: 477kcal | Carbohydrates: 80g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 485mg | Potassium: 1512mg | Fiber: 10g | Sugar: 13g | Vitamin A: 8164IU | Vitamin C: 52mg | Calcium: 140mg | Iron: 7mg

    More Vegan Soup Recipes

    • Orcadian Oatmeal Soup [carrot, swede and leeks]
    • A bowl of vegan pea and 'ham' soup in green patterned bowl, with green handled spoons, white doily underneath, bread slices on green plate in background, small jug with cream and green and white striped table cloth.
      Slow Cooker Vegan Pea and 'Ham' Soup
    • two bowls of slow cooker red lentil dal soup in double handled bowls, with red soup matts, silver spoon to side, and brown burlap background.
      Slow Cooker Red Split Lentil Dal Soup
    • two bowls of yellow split pea soup on a yellow and white striped table cloth, cream jug to side, bread with slices on wooden board, black salt and pepper shakers, and a piece of vegan cheese.
      Slow Cooker Yellow Split Pea and Fennel Soup

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Read More…

    These recipes are for everyone who loves traditional food but need easy, tasty, home-cooked vegan versions.

    All recipes are what my family actually eats day-to-day, and photos are taken just before we eat it!

    Our Most Popular Posts...

    • vegan fruit loaf cake on flowered cake plate with fork and on top of tartan napkin
      Vegan Fruit Loaf Cake (Traditional)
    • vegan school dinners sponge
      Vegan School Dinners Sponge (traybake)
    • Bowl of Mexican meatball soup with lemon wedge, wooden fork and knife, and colourful stripy background.
      Vegan Mexican Meatball Soup (Sopa De Albondigas)
    • Two bowls of vegan sausage pasta with skillet to side, and wooden background, small dish of chopped herbs.
      Vegan Sausage Pasta (With Pinto Beans And Red Peppers)

    Enjoy A Taste Of Traditional Scotland...

    • Scottish vegan traditional leek and potato soup in white bowl with small pan of toasted oats to side, water cup to side, and frilly placemat, featured image.
      Traditional Scottish Potato Leek Soup (With Toasted Oats)
    • close up of small soup tureen filled with vegan Scottish Cullen skink soup and second bowl to side with silver spoon to side sitting on a white doiley placemat, mini butter dish with slices of bread in distance, featured image.
      Vegan Traditional Scottish Cullen Skink Soup
    • white bowl of stovies, with bowl of mashed neeps above, salt and pepper shakers and fork and spoon to side, blue and white check background.
      Vegan Traditional Scottish Stovies (With Mashed Neeps)
    • vegan Scottish smiddy dumpling featured image, slices of cake on tartan napkin on circle chopping board, with tea towel with the text 'happy new year'.
      Vegan Scottish Smiddy Dumpling

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 * Traditionalplantbasedcooking