How to make vegan meatballs with my vegan food processor

Best vegetable soup.

It’s one of the most basic meals you can make, and it tastes good too.

I’ve been making them at home, but I like them with a vegan meat processor.

If you’ve never had meatballs before, here’s how.

Ingredients: For the soup: 1.5 pounds ground pork, ground or chopped into bite-size pieces (this can be any cut you want) 1.3 cups chopped onions 1 cup chopped celery 1 cup sliced carrots 1 cup diced tomatoes 1 cup thinly sliced fresh parsley (optional) 1/2 cup finely chopped fresh cilantro, optional 2 cups chicken stock 1/4 cup chopped red pepper flakes 1/8 teaspoon salt (optional, if you like it spicy) 3 cloves garlic, minced 1/3 cup chopped cilantro leaves Directions: 1.)

Preheat your oven to 400 degrees F. Remove the skin from the pork and discard the seeds and membranes.

Remove any bones from the meat and set aside.


Combine the ground pork with the chopped onions, celery, carrots, and tomatoes in a large pot.

Bring to a boil over high heat and reduce heat to medium-low.

Add the remaining ingredients and cook, stirring constantly, until tender, about 10 minutes.


Pour the mixture into a blender or food processor, and blend until smooth.

(I like my vegan meat processors to be about the size of my fist.)

Transfer the soup to a serving platter and top with the cilantro.

Recipe Notes: If you’re looking for something a little bit less meaty, try my beef-less meatballs, which use a little less ground pork.


Serve with your favorite veggies: I’ve found that the flavor really shines when the vegetables are chopped into tiny chunks.

For example, carrots add a crunchy bite, but they’re also really tasty if chopped into chunks.

In my recipe, I have the carrots chopped up into 1/16-inch cubes and use the meat to flavor the soup.

If the carrots aren’t available, try making them from scratch, but if you don’t have them, you can substitute fresh carrots.


Make the sauce: In a large bowl, combine the cumin, garlic powder, and salt.

Stir to combine.

Add 1 cup of the chopped onion and 1 cup minced garlic to the mixture and stir until combined.

(If you want a little extra spice, you could add a teaspoon of cayenne.)

Stir in the broth, water, and the minced garlic and stir to combine, then add the carrots, parsley, and cilantro and toss until everything is coated with sauce.


Serve: Garnish with more cilantro if you’d like, or add more red pepper, if desired.

Nutrition Information