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Lemony Veggie-Ball Soup

Lemony Veggie-Ball SoupWe patterned this soup after traditional Greek meatball soup, using a canned vegetarian burger product by Vibrant Life Foods. This is a main dish soup, full of protein and nutrition.

Serves 4.


  • 1 c Vibrant Life Vegeburger or similar
  • 1/2 c onion, finely chopped
  • 1/2 c cooked long grain rice
  • 1/2 c garbanzo bean flour (besam)
  • 1 Tbsp dry parsley
  • 1 tsp dry mint flakes
  • 2 eggs (divided use)
  • salt and ground black pepper, to taste
  • 2 Tbsp olive oil
  • 3 c vegetarian chicken style broth
  • 2 Tbsp fresh lemon juice


  1. In a large bowl, combine Vegeburger, onion, rice, flour, parsley, mint, and one of the eggs. Season to taste with salt and pepper. Knead mixture until well blended.
  2. In a large skillet over medium low heat, warm one tablespoon of the olive oil. Drop very small “veggie balls” from the large end of a melon baller, or a teaspoon. The shapes may not be perfect, but the sizes should be uniform as possible. Half of the veggie ball mixture may be done in one batch, and the balls can be close together. Turn after a minute or two, or until set up and browned. Fry the other side similarly, and remove to a holding plate. Add the remaining tablespoon of oil to the skillet and repeat with the remainder of the mixture.
  3. In a large saucepan, bring the broth to a simmer over medium heat. Add all of the veggie balls and bring back to simmer. Reduce heat to low. Cover and simmer about 10 minutes. Remove from flame.
  4. Beat remaining egg until frothy; gradually beat in lemon juice; then gradually beat in about a ladle full of hot soup to temper the egg. Beat until thickened. Slowly stir this egg mixture into the pot of soup. Allow to stand a minute or two, cooking in the residual heat. Serve hot with a garnish of thinly sliced lemon and a sprinkle of parsley.

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