Albondigas Soup
Spanish meatball soup, a delicious vegetarian version
1 medium yellow onion, quartered and thinly sliced
3 medium bell peppers, 1 red,1 green, 1 yellow
4-5 cloves garlic, minced
olive oil for saute
2 28 oz. cans diced tomatoes
1/3 c. tamari
1 tbsp. ground cumin
1 tbsp. ground chili powder
1 to 2 c. water
For meatballs:
1 pkg. Gimme Lean meatless
2 tsp. ground cumin
1 tbsp. chili powder
1/2 c. minced chopped parsley
whole pimento stuffed green olives, approximately 36-40
2 tbsp. olive oil
Mix ingredients thoroughly in a small bowl. Form 1 inch meatballs around stuffed olives. Heat olive oil in a large
skillet, add meatballs and saute, tossing skillet to turn and evenly brown meatballs.
Remove from heat.
In large soup pot, saute onion, peppers and garlic. Add remaining soup ingredients and meatballs. Simmer soup
over medium heat for half an hour or so. Serve with good crusty bread.