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Herb Meatball and Dumpling Soup

  • Author: Liv B



  • 2 tbsp oil
  • 8 vegan meatballs
  • 1/2 onion, diced
  • 2 large carrots, chopped
  • 1 large potato, diced
  • 2 1/2 cups vegan chicken broth or vegetable broth
  • 2 cups nondairy milk
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • pinch salt and pepper
  • 1/4 tsp nutmeg
  • 1 cup chopped kale or spinach


  • 1/2 cup all purpose flour 
  • 1 tsp baking powder
  • Pinch of salt 
  • 1/4 tsp dried thyme
  • 1/3 cup nondairy milk


  1. To a large pot over medium heat, add the oil, meatballs and onion and cook 5 minutes, until meatballs are browned on the outside and onions start to turn translucent.
  2. Add carrots and potatoes and cook another 5 minutes, stirring frequently. Add the broth, nondairy milk and spices and bring to a boil. Cook, covered, for 8 minutes.
  3. Meanwhile, in a mixing bowl, add the flour, baking powder, salt, and thyme and whisk to combine. Add nondairy milk and stir to form a sticky batter. Set aside.
  4. Use a tablespoon to drop dollops of batter into the soup. Try not to let them touch. Cover and let simmer another 8 minutes, until dumplings are expanded in size and floating on top.
  5. Add the kale and let wilt for about 30 seconds. Taste broth and add any more salt and pepper as needed. Serve.
  6. Store leftovers in an airtight container in the fridge up to 3 days. To reheat, add to a pot over low-medium heat and stir frequently, until warmed through.

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