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Set a large soup pot to medium heat. Add 1 tbsp. of oil and add onion to the pot. Let onion cook for 2-3 minutes or until soft and translucent. Add tomato and cook for 3 minutes more.
Pour enough water into the pot to fill it ½ way. Bring to a simmer. Add Better than Bouillon No-Chicken base, and salt and pepper to taste (pepper is optional). Bring the broth to a low simmer.
In a large bowl, combine the package of Impossible plant-based beef, ½ tsp. black pepper, 1 tsp. garlic salt, ⅓ cup of uncooked white rice, and chopped mint. Mix well.
Form 8- 10 meatballs with your hands. Add them to the simmering broth.
It's crucial not to stir the meatballs too much or they'll fall apart. Cook for 15 minutes.
Add the carrots, celery, zucchini, potato, cilantro sprigs, and yellow peppers (do not cut) to the pot. Lower heat to medium-low, cover pot and let it thoroughly cook together for about 15 minutes.
Add some chopped cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!