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
- 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