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!

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!

Beetball Soup | Vegan “Meatball” Soup

Gourmandelle.com

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!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soups

Cuisine European

Servings 8

Calories 156 kcal

Ingredients

  

1x2x3x

Beetballs:

• 150 g red lentils
• 1 beetroot small, fist-size, grated
• 1 onion diced
• 3 Tbsps flour I used Schar GF flour, or you can use regular flour as well
• 4 Tbsps psyllium husks or 2 eggs, beaten
• 2 tsps thyme
• ½ tsp ground coriander
• ½ tsp smoked paprika
• 1 tsp sweet paprika
• 2 tsps garlic powder
• sea salt and ground pepper to taste

Soup:

• 1 carrot chopped or grated
• 1 parsnip chopped or grated
• ¼ celeriac small celeriac, grated
• 1 onion chopped
• 4 Tbsps tomato paste
• 3 tomatoes peeled and chopped
• 3 L water or more, if the soup seems too rich in veggies
• 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

Calories: 156kcalCarbohydrates: 32gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 123mgPotassium: 626mgFiber: 13gSugar: 6gVitamin A: 2000IUVitamin C: 18mgCalcium: 75mgIron: 3mg

Keyword beetroot, lentils

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