Vegan Albondigas Soup

INGREDIENTS//

Albondigas

• ¾ cup + 2 tbsp (⅞ cups) Original Chocho Protein
• ¾ cup + 2 tbsp (⅞ cup) green tomatillos
• 1 ¾ cups dry brown rice cooked with 2 cups of water
• ¾ cup breadcrumb
• 1 ¼ cups cilantro
• 1 garlic clove
• Juice of 1 lime
• ¼ tsp smoked paprika
• ¼ tsp cumin
• 1 tsp sea salt

Soup Base

• 3 ⅓ cups vegetable broth
• 1 ⅓ cups sliced yellow onion
• 3 tbsp tomato paste
• ½ tsp paprika
• ¼ tsp sea salt
• ¼ tsp cumin
• 1 cup of canned organic roasted tomatoes
• 1 bay leaf
• ⅝ cup cilantro
• 2 ⅓ cup potatoes, cut into bite size cubes
• 1 tsp salt

METHOD//

Albondigas

1. Cook brown rice on the stove top with the ratio stated above
2. In a food processor, add your warm, cooked brown rice and all other albondigas ingredients and blend until well combined
3. Taste and season with salt to your liking
4. Using a 2 oz scooper, scoop mixture and place them on an oiled baking sheet
5. Bake the albondigas at 375º Fahrenheit for 15 minutes
6. Set aside and prepare the soup

Soup

1. In a medium pot add olive oil and heat on medium heat
2. Then add the onions, paprika, cumin, salt, and bay leaf and cook for 5 minutes
3. Add tomato paste and cook until it starts to turn darker and stick to the pot
4. Add the vegetable broth and then the potatoes and cilantro
5. Bring pot to a simmer and cook potatoes until they are fully cooked
6. Season with salt
7. Add the albondigas and let the pot sit covered for 5 minutes to warm the albondigas
8. Serve with fresh cilantro, lime, and tortilla chips