This is a vegan version of my mothers wonderful and delicious meatball soup. It's super easy to make, yet full of depth and rich flavors. This soup truly is a comfort dish that's hearty and will warm your soul on a cold winters night. Pair with some crusty bread or homemade vegan biscuits. Enjoy!
1 pk of fresh vegan ground beef (I used Impossible Meat)
1 1/2 -2 t steak seasoning
1 1/2 -2 t vegan Worcestershire sauce
1/2 pk of noodles of your choice (I used 3 rolls of angle hair, broken up into smaller pieces)
8 c of water
3 medium carrots - chopped
3 ribs of celery - chopped
1 medium yellow onion - chopped
1 leek - chopped
1 medium potato - chopped
1 large tomato - chopped (or you can use a can of diced)
1 c of frozen corn - optional
2 -3 t of minced garlic
1 T Better Than Bouillon - No Beef
1 bay leaf
2-3 t of Braggs Aminos - optional
parsley - chopped (optional for garnish)
Salt & Pepper to taste - if needed
Mix meatball ingredients and roll into small balls. Cook until brown in a large nonstick skillet. Set aside.
Chop up all vegetables. Set instant pot on the sauté function. Add onion, leek, celery, and carrots to the pot and cook until onions become translucent. Add in the garlic and sauté another minute. Turn off the sauté function. Add the water, bay leaf, tomato, corn, and Better Than Bouillon, Seal the lid and pressure cook for 5 minutes. When done, use quick release to let the out steam and remove the lid.
Turn the pot back onto sauté function, add the noodles and meatballs, cooking until noodles are al dente.
Taste for seasoning. Add Braggs and S&P if desired..