Jun 25

Jun 25 Albondigas Soup

Albondigas is a meatball soup that is a comfort food in our household, especially on those cold days.

Albondigas traditionally will have rice and bread crumbs within the meatball however, since changing my diet I no longer cook my meals using grains. This albondigas soup is made without those starchy grains and is Keto friendly with all of those wonderful traditional Mexican flavors with a twist. I find that by substituting the bread crumbs with almond flour gives the meatballs the exact same texture as bread crumbs. This is a great substitute for those who have a sensitivity to gluten. I changed my diet about 2 years ago to remove grains because I had way to much inflammation in my body to the point that I couldn’t walk anymore as my feet would hurt so bad. After eliminating bread, rice, pasta and potatoes from my food intake my inflammation healed and I no longer have issues walking. Since then when I find a recipe that I enjoy or the foods I use to cook using those starchy carbs are now substituted with either coconut flour or almond flour.

I hope you enjoy this recipe as much as my children enjoy it.

Albondigas Soup

Author: Angela Perez

prep time: 10 minutes
cook time: 1 hour and 30 minutes
total time: 1 hour and 40 minutes

Ingredients:

Meatballs:

2 pounds ground turkey
1 pound ground pork
2 eggs
1/2 tbs Redmonds Real Salt
1/2 tsp pepper
1 tsp onion powder
1/2 cup almond flour
1/2 tsp oregano
Large mixing bowl

Soup:

Kale
2 cubes of chicken bouillon
1 small onion
6 garlic cloves
2 bay leaves
1 can diced tomatoes
1/8 tsp cumin = 1 pinch
1/2 tsp paprika
1 tbs ancho chili powder
more oregano 1/2 tsp
carrots - 4 big carrots or 1 small bag of baby carrots

Instructions:

Mix 2 pounds of ground turkey and 1 pound of group pork together in a large bowl
Add 2 eggs, 1/2 tbs salt, 1/2 tsp pepper, 1 tsp onion powder, 1/2 tsp oregano, 1/2 cup almond flour
Mix ingredients together then add another 1/2 tsp of oregano and 1/2 tsp of salt. I use this method so that the ingredients mix well
Form into small balls, the size of a golf ball and set aside
Slice 1 small onion in half
Rinse and peel the skin off the carrots and cut the edge’s off
Slice the carrots into thirds and set aside for later. I like big carrot pieces but you can also use baby carrots for smaller pieces which is what I used in this recipe
Rinse the kale and cut into pieces and set aside for later. You can also buy the kale already chopped
Add the meatballs to a large stock pot and add water to the top. Be sure to leave room for the veggies which you will add later
Bring large stock pot to boil on medium heat
Once water begins to boil add 2 cubes of chicken bouillon, onions, 6 garlic cloves, 1 can diced tomatoes, 1/2 tsp salt, 1/8 tsp cumin, 2 bay leaves, 1/2 tsp paprika, 1 tbs ancho chili powder
Once foam forms on top of the stock pot reduce heat and cover with lid for 1 hour
After 1 hour of slow cooking taste the stock juice and add more seasoning to taste. This might need more salt, ancho chili powder and/or cumin
Next after the meatballs are cooked add the carrots and kale (use as much kale as you like)
Place lid back onto the stock pot and continue to cook on low until carrots are soft
Once carrots are soft the Albondigas are done and you can season one last time with salt if needed