Tortilla Soup with Plant Based Meatballs is delicious and hearty – a great soup to eat during the winter. Some key ingredients are fire roasted tomatoes, low sodium vegetable broth and plant based meatballs sautéed in olive oil and minced garlic.
Tortilla Soup with Plant Based Meatballs
1 Package of plant based meatballs
2 Tablespoon of olive oil
1 Medium onion, chopped
1 Jalapeño, seeded and diced
2 Cloves of garlic, minced
2 Teaspoons of smoked paprika
1 Tablespoon of Italian seasoning
2 Tablespoons of fresh basil, chopped
1/2 Teaspoon of Himalayan salt, (optional)
1 28 oz. Can of fire roasted tomatoes
1 – 2 Chipotle peppers in adobe sauce,
seeded and chopped + 3 tablespoons of adobo sauce, according to taste
3/4 Teaspoon of coconut sugar
3 Cups of low sodium vegetable stock
-In a cast iron pan, add the plant based meatballs with 1 tablespoon of olive oil. Cook according to directions on packaging. Then set aside.
-Heat a large pot over medium heat. Then add chopped onion and garlic, sauté for 5-7 minutes until translucent. Add the jalapeño and spices. Sauté for another 3 minutes.
-Add the fire roasted tomatoes, chipotle peppers in adobe sauce, vegetable stock and sugar to the pot. Bring to a boil and add the meatballs. Reduce heat to low and simmer for 10 minutes. Remove from heat. (Optional; You can add 1 cup of of soup to a blender to thicken soup. You can also add 1 tablespoon of cornstarch and 1 tablespoon of water to a glass, stir until dissolved then add to the soup to thicken if desired). Serve with tortilla chips, chopped avocado and chopped basil. Enjoy!