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
Note: You can also add any veggies you like to this recipe or even a few potatoes but by adding potatoes this recipe is no longer Keto.
Serve with my Cheesy Garlic Bread
Bon Appetit