Vegan Mexican Albondigas Soup

1. Before you begin, prepare all the ingredients above! Chop ingredients and make your rice according to the directions on your rice package.
2. In a small bowl combine 1 tbsp ground flax and 2 tbsp water, mix with a spoon then set aside for 10 minutes.
3. In a pan over medium heat, sauté onions and garlic for 5 minutes. Then add in beefles crumbles. Cook for an additional 4 minutes. Turn off heat then transfer the mixture to a large mixing bowl. To the mixture add chopped mint, diced tomato, flour (start with 4 tbsp then add more if you need), cooked rice, ground flax mixture, dried oregano, salt and pepper. Mix together with a wooden spoon making sure it's all well incorporated. Cover the mixture with a lid or cling wrap and place in fridge for 25 minutes.
4. Meanwhile prepare ingredients for soup. Prepare/chop soup ingredients. To a large pot over medium heat, add 1 tsp oil. Add chopped yellow onion and sauté for 3 minutes.

NOTE: Instructions are incomplete. The full recipe continues in the comments.