I remember waking up to the smell of caldo de albondigas on Sunday mornings. It was my favorite thing to have during the winter! This Mexican broth traditionally contains meatballs and veggies. But as I turned vegetarian I couldn’t have caldo de albondigas. My mom and I were trying to figure out a way to make this special dish vegan-friendly. So, we basically whipped up a meatless meatball recipe that you can add to your soups or favorite broth. You will need…
1 cup of quinoa
1/4 cup of onion
1 can of chickpeas
1/4 cup of green bell pepper
Making the meatless meatballs:
Blend the chickpeas with a blender or use a fork to smash them together. Cut the bell pepper and onion into tiny squares. After, you want to mix all of the ingredients together with your hand. Grab about a tablespoon size of the blend and roll them into balls. You can add them to your soup like that or preheat your oven to 350 degrees and bake them for 20 minutes to make them more firm.
This recipe makes 15 meatless meatballs; enjoy.