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Vegan beetball soup ciorba de perisoare vegana reteta

Beetball Soup | Vegan “Meatball” Soup

Ruxandra Micu
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
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8 + servings


  • Beetballs:
  • 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
  • 1/2 tsp ground coriander
  • 1/2 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
  • 1/2 cup chopped celeriac or grated
  • 1 big onion chopped
  • 4 Tbsps tomato paste
  • 3 to matoes peeled and chopped
  • 2,5 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



  • 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.


  • 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.