meatless albondigas (i.e. vegetable soup)


Meatless Albondigas

It’s nothing against the meatballs, I just don’t tend to buy or cook meat. But I wanted to pursue the taste, sort of, of albondigas.

Another note – I didn’t put amounts as it depends on how much you’d like to make. I used 1 onion, carrot, celery, garlic clove, tomato, half a pepper, quarter cabbage, and one packet of tomato sauce with a half cup of rice. 

This is what I wound up creating: 


  • oil
  • white or brown onion
  • carrot
  • celery
  • garlic
  • oregano (Mexican, if you’ve got it)
  • salt
  • tomato
  • pepper
  • cabbage
  • green pepper
  • rice
  • tomato sauce


  1. Slice or chop all vegetable ingredients to the size you’d like. 
  2. Sauté onions in the oil until slightly browned. Add carrots, celery, garlic. Make sure it doesn’t burn. If you need to, add a bit of water. 
  3. Add salt, pepper, oregano
  4. Add tomato, pepper, cabbage
  5. Add water to almost cover veggies. 
  6. Add tomato sauce
  7. Add rice
  8. Bring to a boil, then simmer until rice is cooked (about 20 minutes). 
  9. Serve with a slice of lime. 

*If you like spicy, add a jalapeño or other chili when you are sautéing the vegetables. 

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