Herb Meatball and Dumpling Soup, the coziest weeknight dinner to warm you from the inside out! Herby broth filled with veggies, plant-based meatballs and homemade chewy dumplings which are like fluffy little pockets of heaven!
Happy Tuesday! It’s officially cold here. We had to turn on the heat and my toes are always cold and I had to bust out my puffy coat for morning walks. I would say I’m sad but so far I kind of love it! Cozy season is the best, it just lasts a liiiiittle too long here on the east coast. Fortunately, we have recipes like this to keep us fed, happy and warm!
I know how much you all adored this Cheesy Squash & Dumpling Soup from last fall, so I had to make a new version. This one is a thinner base made with vegetable broth, chunky veggies as opposed to pureed, and packed with hearty vegan meatballs, and of course, the dumplings! I love this recipe so much because it really is simple to make, despite looking like it takes a lot of effort.
Start by searing your veggie meatballs (I like to use Beyond Meat or The Very Good Butchers) and onions. Then, add the potatoes and carrots and cook a few more mins.
Add the broth, nondairy milk and herbs and simmer for about 8 minutes to mostly cook the veggies and meatballs. While it simmers, you can whisk together the 5 dumpling ingredients: flour, salt, vegan cheese, nondairy milk and baking powder.
Then, simply drop little spoonfuls of dumpling batter into the soup and simmer 8 more minutes, until puffed up and fluffy. Toss in the kale and let it wilt for 30 seconds, then serve!
I love to serve this soup with a crusty bread for dipping, but it is totally not necessary because the dumplings are bread-like also. I, however, prefer double the carbs. I hope you love this recipe!
In the mood for more soup? Check out these recipes:Print