Not your typical meatball recipe. Also known as Albondigas, this Mexican Meatball soup includes heaping servings of organic vegetables, making it a great choice for the whole family.

These meatballs are also paleo, gluten-free, dairy free and keto friendly.

Celery, carrots and onions plus fresh spices and grass-fed beef create a perfectly balanced meal sure to please. Enjoy!



  • 1 tbsp extra virgin olive oil
  • ½ yellow organic onion, diced
  • 2 cups organic carrots, peeled and sliced
  • 1 cups organic celery, chopped
  • 3 cloves garlic, minced
  • 42 oz vegetable broth
  • 1 16 oz jar diced tomatoes
  • 1/3 cup chopped cilantro
  • 2 bay leaves
  • Sea salt and pepper to taste
  • Lime wedge


Beef Meatballs:

  • 1 lb grass-fed ground beef
  • ¼ yellow organic onion, diced fine
  • ½ tsp cumin powder
  • ½ tsp paprika
  • 1 tbsp fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1 egg (pasture-raised)



In a large stockpot heat oil over medium heat. Add onion, carrots and celery and sweat vegetables until onion is translucent. Add garlic and cook 1 minute more. Add vegetable broth and tomatoes along with cilantro and bay leaves. Add a dash of salt and pepper. Stir and bring to a boil. Reduce heat to a simmer and cover.

Preheat oven to 400F. Line a baking sheet with parchment paper. Mix all meatball ingredients with clean hands and form into 2 tbsp balls. Place on baking sheet and bake 20-25 minutes or until completely cooked through. Add meatballs to the soup, season with salt and pepper and serve with limes! Serves 3-4