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Veggie Albondigas Soup
By Chef Tom Fraker


For the Meatballs
1 1 pound package Soy Ground
1/2 cup Dry Italian Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 Maui Onions chopped
2 cloves Peeled Garlic minced
Cold Water as needed
Salt and Pepper to taste
2 tablespoons Extra Virgin Olive Oil
For the Soup
3 quarts Beef Broth
1 28 ounce can Whole Tomatoes crushed with your hands and retain the liquid from the can
1/2 jar Fire Roasted Chiles diced
1 large Maui Onions diced
1 1/2 teaspoons Dried Basil crushed
1 1/2 teaspoons Dried Oregano crushed
1 teaspoon Tabasco Sauce
1/2 cup Long Grain Rice
1/2 cup Cilantro minced
Salt and Pepper to taste


For the Meatballs

In a large bowl, combine the first 8 ingredients, making sure to add the water slowly, and mix well.

The mixture should be moist but not wet.

Form into small balls.

Heat the olive oil in a pan and brown the
meatballs on all sides.

In a large stock pot, combine the beef broth, tomatoes and the tomato liquid from the can, chiles, onion, basil, oregano and Tabasco Sauce.

Over high heat, bring to a boil.

Next add the rice, cover and simmer for 15 minutes.

Add the meatballs, cover and cook for an additional 10 minutes.

Stir in the cilantro and season with salt and pepper.


Garnish with a little sour cream and thin strips of colored tortilla chips.