Kale and White Bean Soup with Meatless Nutballs
These vegetarian meatballs were so good. I ate three of them when they came out of the oven, while still making the soup. Then I inhaled this dish after I took the photo. They were so delicious with the tomatoey broth. If you want something meaty, but are avoiding eating meat for whatever reason, you’ll like these Nutty Vegballs. That is what he said.
I was on my way to the store and asked my Man what he had a taste for. He said “meatball soup”. I was like, “Yum! turkey meatballs?” And he said “or just get a bag of veggie meatballs from the freezer”. Hmmm, those things are awful. I decided to make my own. I wanted vegetarian meatballs with umami flavor and meaty texture that wouldn’t fall apart in the soup. I looked up vegetarian meatball recipes. Some of them had nuts, so I decided to add nuts to see if they’d add meatiness. It worked, the nuts give these veggie meatballs a delicious texture and savoriness. I used sunflower seeds, almonds and a few sesame seeds. Along with eggs and garbanzo beans, they held together and had a great bite. The cheese and worcestershire add to the umami flavor.
Heat oven to 350. Butter a cookie sheet.
In a food processor, process 1/2 cup sunflower nutmeats and 2 tblsp almonds until they become tiny bits, but not powder. Add to a bowl. Process 1 can garbanzo beans until crumbly, add those to the bowl. Stir in 1/2 cup bread crumbs, 1 small minced onion, 1 minced shallot, 3 smashed and chopped cloves garlic, 2 tblsp olive oil, a sprinkle of garlic powder, dash each of worcestershire & soy sauce, 1 tblsp sesame seed, salt, pepper, celery salt, 2 tsp dried basil, 2 tblsp leftover pesto if you have any, 2 eggs, 1/4 cup grated cheddar, 1/4 cup grated parmesan. Mix well to combine & don’t over mix.
Roll the balls smaller than a golf ball. Place on the cookie sheet and bake for 15 minutes until hot and cooked through.
For the Kale and Cabbage Soup: Sauté one diced parsnip, 2 chopped carrots, 2 chopped celery stalks, 1 small minced onion, 3 cloves garlic and 1 shallot in a little olive oil until fragrant. Add one large can diced tomatoes, 2 cups veggie broth, 1 can rinsed and drained organic white beans, 1 cup chopped cabbage, celery salt, pepper, pinch of dried basil, large pinch of dried parsley, 1/2 tsp sugar. Simmer about 10 or 15 minutes until desired doneness. Add 1/2 cup chopped kale. Serve over the Veggieballs, garnish with a squeeze of fresh lemon and parmesan shavings. Yum!