Abondigas Soup (vegetarian version)

[Guest guest]

Abondigas Soup (vegetarian version)

 

2 tb olive oil

3 celery ribs, chopped

1 carrot, peeled and sliced

1 turnip, peeled and sliced

1 medium onion, diced

1 cn (14 oz) Mexican style stewed

tomatoes

1 pk (1 1/4 oz) taco seasoning

mix

6 c vegetable broth

6 sprigs parsley

2 eggs

1 c walnuts

1 c plain dried bread crumbs

1 tb butter, melted

2 ts ground cumin

1 t chili powder

1/2 t salt

2 limes, quartered

 

In a large soup pot, heat olive oil over medium

heat. Add celery,

carrot, turnip and half of onion. Cook, stirring

occasionally, until

carrot is lightly browned, 8 to 10 minutes. Add stewed

tomatoes with their

liquid. Cover and cook, stirring occasionally, until

blended, 4 to 5

minutes.

 

Stir seasoning mix and broth into pot. Cover and

cook over low heat

until vegetables are tender, 15 to 20 minutes.

 

Meanwhile, prepare walnut balls. In a blender or

food processor, place

remaining onion, parsley, eggs and walnut pieces.

Process until smooth.

Transfer to a medium bowl and stir in bread crumbs and

melted butter.

Season with cumin, chili powder and salt.

 

To make albondigas, with your hands, fashion balls

about 3/4 inch in

diameter. With a large spoon, drop albondigas gently

into simmering soup.

Cook until balls float to surface, 8 to 10 minutes.

Serve soup immediately

with wedges of lime on the side. Servings 4-6.