Name: Beetball Soup | Vegan “Meatball” Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: European
Ingredients: Beetballs:; 200g (1 cup) red lentils; 1 small beetroot, grated; 1 medium onion, diced; 3 Tbsps gluten-free flour, I used Schar GF flour, or you can use regular flour as well; 4 Tbsps psyllium husks, or 2 eggs, beaten; 2 tsps dry thyme; ½ tsp ground coriander; ½ tsp smoked paprika; 1 tsp sweet paprika; 2 tsps dry garlic powder; sea salt and ground pepper, to taste; Soup:; 1 carrot, chopped or grated; 1 parsnip, chopped or grated; 50g (½ cup) chopped celeriac or grated; 1 big onion, chopped; 4 Tbsps tomato paste; 3 to matoes, peeled and chopped; 2,5L (10 cups) water - or more, if the soup seems too rich in veggies; 480ml (2 cups) vinegar from the pickles jar - Important! If you use vinegar from pickles, it is sweeter than regular, plain vinegar. If you don’t want to use this, you can also make the soup sour by adding lemon juice or borscht, to taste; sea salt and ground pepper, to taste; 3 Tbsps lovage, celery or parsley leaves, chopped

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This beetball soup will remind you of the original meatball soup you used to eat! It has the same taste and texture, minus the bad parts of consuming animal products. Vegan and healthy!

Remember my beetballs with garlic-basil tomato sauce recipe? When I made that recipe I also made this beatball soup and it was just the perfect lunch for a perfect day! It reminded me a lot of the recipes I used to eat when I was little. I managed to get the exact taste and texture right and this soup just made my day! 🙂

These beetballs are so versatile! I usually make more each time and freeze them. Then, you can just add them into any recipe you want, just like you would use regular meatballs. They’re perfect!

Vegetarianism is simply wonderful! Those who say that vegetarianism is a very restrictive diet have no idea how to cook! You can turn any meat-based recipe into a vegan delight! And when I say “any” I mean it! Even steaks can be made vegan! Changing my diet was the best choice I’ve made so far. 🙂

So here it is guys…this beetball soup recipe will surely become your favorite too! It’s so good, especially now when it’s cold outside and hearty, warm soups are all we need! 🙂 Plus, for those of you who are on a gluten-free or macrobiotic diet, this is a recipe you can try! Enjoy!

Yield: 8+ servings

Beetball Soup | Vegan “Meatball” Soup

This beetball soup will remind you of the original meatball soup you used to eat! It has the same taste and texture, minus the bad parts of consuming animal products. Vegan and healthy!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Beetballs:
200g (1 cup) red lentils
1 small beetroot, grated
1 medium onion, diced
3 Tbsps gluten-free flour, I used Schar GF flour, or you can use regular flour as well
4 Tbsps psyllium husks, or 2 eggs, beaten
2 tsps dry thyme
½ tsp ground coriander
½ tsp smoked paprika
1 tsp sweet paprika
2 tsps dry garlic powder
sea salt and ground pepper, to taste
Soup:
1 carrot, chopped or grated
1 parsnip, chopped or grated
50g (½ cup) chopped celeriac or grated
1 big onion, chopped
4 Tbsps tomato paste
3 to matoes, peeled and chopped
2,5L (10 cups) water - or more, if the soup seems too rich in veggies
480ml (2 cups) vinegar from the pickles jar - Important! If you use vinegar from pickles, it is sweeter than regular, plain vinegar. If you don’t want to use this, you can also make the soup sour by adding lemon juice or borscht, to taste
sea salt and ground pepper, to taste
3 Tbsps lovage, celery or parsley leaves, chopped

Instructions

Beetballs:

Boil red lentils for 15 minutes. (while the lentils boil, you can make the soup - instructions below)
Drain lentils and add them into the food processor and blend until smooth. Do not add any water!
Move lentils paste into a large bowl. Add all the other beetballs ingredients and mix. Let the composition sit for 5 minutes.
Now the composition should be sticky enough to shape the beetballs. Shape the beetballs and set them aside.
You can either steam the beetballs (if you have a steamer) or "steam / bake" them in the oven.
Using a steamer:
Place the beetballs on the steamers plate. Steam them for 15-20 minutes.
Using an oven:
Add a small pot filled with water into the preheated oven.
Put beetballs on an oven tray covered with baking sheet.
Let them steam/bake in the oven for 20 minutes at 200C.

Soup:

Add water in a large pot.
Add chopped onion, carrot, parsnip, celeriac, tomatoes.
Season with salt and pepper.
Let them boil for 15 minutes.
Add vinegar from the pickles jar and let the soup boil for another 10 minutes.
Remove from heat.
Add beetballs and chopped herbs.

Nutrition Information

Yield

8
Amount Per Serving Calories 132Total Fat 2.3gCarbohydrates 23.8gProtein 4g

Maria

Sunday 20th of August 2017

Great recipe, it reminds me of my childhood. And the beatballs have a perfect texture :)

Ruxandra

Thursday 7th of September 2017

So glad you liked them, Maria! You should try my new meatballs recipe too! You'll love it! Find it here: https://gourmandelle.com/vegan-meatballs/

Jennifer

Sunday 27th of September 2015

I'm thinking of making the beetballs to serve with a marinara pasta dish and roasted vegetables. Does this sound likeep a nice combination to serve at a dinner party? There will also be salad, but no dessert.

Friday 16th of October 2015

Yes! It sounds really good! I actually tried them with pasta too and they were great.

kitblu

Thursday 9th of October 2014

I do not understand what you mean by 'using 2 c vinegar from pickle jar if using sweet & sour pickles, otherwise use lemon or borscht'. Does that mean 2 c lemon/borscht? Or is the quantity incorrect?

If you use vinegar from pickles, it is sweeter than regular, plain vinegar. If you don't want to use this, you can also make the soup sour by adding lemon juice or borscht, to taste. Hope this helps :) I also modified the recipe to make it more clear.