PALEO ALBONDIGAS (MEATBALL SOUP)
Albondigas is a soup I grew up eating frequently, and it is still one of my favorites. It is a soup made up of meatballs, assorted vegetables and Mexican seasonings. I like to top mine with avocado and cilantro because I will find any excuse to eat avocado!
This soup freezes well, so you can make a big batch and keep it in smaller containers for leftovers whenever you don't have time to cook or want something quick and easy to eat.
This recipe calls for all ground beef, buy a mixture of half beef and half chorizo is also delicious and adds another depth of flavor to the soup. You can experiment with whatever vegetables you like best, and adjust the seasonings to suite your taste. I like to serve mine with a side of paleo tortillas for dipping.. delicious!
This soup freezes well, so you can make a big batch and keep it in smaller containers for leftovers whenever you don't have time to cook or want something quick and easy to eat.
This recipe calls for all ground beef, buy a mixture of half beef and half chorizo is also delicious and adds another depth of flavor to the soup. You can experiment with whatever vegetables you like best, and adjust the seasonings to suite your taste. I like to serve mine with a side of paleo tortillas for dipping.. delicious!
 - paleocupboard.com)
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Albondigas (Meatball Soup)Prep time: 20 mins Cook time: 30 mins Servings: 6
|
|
 |
Ingredients:
MEATBALLS
- 1 lb.ground beef
- 1 large egg, whisked
- 1/2 tsp. sea salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
SOUP
- 1 Tbsp. bacon fat/lard or tallow
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 7 cups chicken or beef stock
- 2 zucchini, sliced
- 1 Tomato, chopped
- 1/2 tsp. sea salt (or more to taste)
- 1/4 tsp. ground black pepper (or more to taste)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Dash cayenne pepper (optional)
TOPPINGS
- 1/2 cup cilantro, chopped
- 2 Avocados, sliced
Equipment:
- Medium sized mixing bowl
- Large stockpot
Directions:
TO MAKE THE MEATBALLS:
1. Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside.
TO MAKE THE SOUP
1. Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally.
2. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes.
3. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado.
MEATBALLS
- 1 lb.ground beef
- 1 large egg, whisked
- 1/2 tsp. sea salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground black pepper
SOUP
- 1 Tbsp. bacon fat/lard or tallow
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 7 cups chicken or beef stock
- 2 zucchini, sliced
- 1 Tomato, chopped
- 1/2 tsp. sea salt (or more to taste)
- 1/4 tsp. ground black pepper (or more to taste)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Dash cayenne pepper (optional)
TOPPINGS
- 1/2 cup cilantro, chopped
- 2 Avocados, sliced
Equipment:
- Medium sized mixing bowl
- Large stockpot
Directions:
TO MAKE THE MEATBALLS:
1. Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside.
TO MAKE THE SOUP
1. Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally.
2. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes.
3. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado.
Check Out My Cookbook!
My Favorite Products
