Vegan Meatball Soup for Rainy Days
It wasn’t rainy today. But it felt like one.
I didn’t sit down to snuggle my kids once until 8 p.m. and that’s a problem. We were coughing, running like mad from there to here and back, Alyssa started crying when she realized I am leaving in the morning on a blog trip, we had to put the garbage out, the towels wouldn’t dry even after nine twists of the knob on the dryer, I got a pimple right on my forehead. You know. Rainy day.
So we made meatball soup. Vegan style. I’m not a big fan of meatless fake-out products. They cost a lot and sometimes taste like cork dipped in dishwater. But if you’re lucky, you can stumble all over a recipe that makes those meatless products into some sort of a treat.
The sort of treat that turns a rainy day into a hysterical dinner conversation. The sort of recipe that melts away the rain.
Yep. This is one of those recipes. I know from experience.
Okay, total cheater tonight. I grabbed a plastic-wrapped carton of “soup veggies” from Whole Foods to cut down on prep time. So worth the 6 bucks.
If you’re being all budgety, I’ve included a list of veggies to toss into your soup.
But do yourself a favor and keep it simple. Whole Foods, thy name is precious.
A can of this stuff. Have you caught onto the secret? I’m having a freaking affair with Muir Glen. I’m thisclose to changing my name to Brooke Glen. Because holy shenanigans. Best canned tomatoes ever. Ultimate pantry must-have. Best thing to have in your mouth at dinner time. Oh, no. I have no plans to make this a covert affair. I am proud of my love of the Glenster.
We tried Nate’s Zesty Italian meatballs tonight and three of the four kids gave them a thumbs up. I don’t know that I’d say they were “zesty” or “Italian” in flavor, but they did the trick. Anything that sits in my freezer and makes prep easier moves to “zesty” if they so choose to be called such.
I think the total time from rainy day to lively dinner conversation was about 27 minutes tonight. Keep in mind I had to prep a pretty bowl with a parsley sprig (no one ACTUALLY gets to eat from a bowl with a parsley sprig, but food blogging makes me vain sometimes), snap a photo, and call everyone to the table from their frumpy moods. So you could most likely toss this sucker on the table in less than 15 minutes.
By all means, do it. Meatball soup, thy name is jazzy pop to our saxy blues.
Vegan Meatball Soup
1 Whole Foods prepared soup veggies (in the refrigerator aisle) OR
-2 new potatoes, diced
-1/2 cup carrots
-1/2 zucchini, sliced
-1 1/2 cups cabbage, chopped
-1 fresh ear of corn, kernels cut off
-2 tablespoons fresh chopped parsley
1 tablespoon olive oil
1 (28 ounce) can Muir Glen Fire-roasted diced tomatoes
28 ounces veggie broth or water
1 tablespoon sea salt (you may want less, but I love my broth salty)
1 bag meatless meatballs (about 20 meatballs)
In a large pot, heat the olive oil over medium-high heat. Toss in the potatoes and cook for 3-5 minutes. Add the remaining veggies and cook for 1-2 minutes, just until the cabbage begins to soften. Toss in the tomatoes. Add the broth and sea sal. Bring mixture to a boil and cook for about 5 minutes. Add the meatballs, remove from heat and serve in 1 minute with fat, fluffy rolls and giant spoons.