Skip to main content

Albondigas (Mexican Meatball Soup - Real Food, Grain Free, Paleo, Whole30)

By

Sopa de albondigas literally means meatball soup.  And I know.....meatballs?  In soup?  Yes, please!

In Mexican homes, this bowl of comfort is actually just called albondigas, and it gets a boost of flavor with addition of mint (traditionally yerba buena).  And again, yes, mint!  This soup does not include the usual chile pepper added to many Mexican dishes, so it is not spicy.  But a spicy salsa is usually expected to be served along with the soup so that diners can add some kick to individual bowl.

One of my favorite things about this recipe is that the meatball are cooked right in the stock pot, along with the liquid and vegetables, so the dirty dish level is kept to a minimum.

Feel free to vary the vegetables here - I always use diced carrots, celery, and some sort of squash but a bit of diced potato is quite nice here.  Mexican cooks usually leave the veggies in large chunks - I prefer a smaller, neater dice.  If you prefer your soup with larger vegetable pieces, make sure the harder vegetables are kept around the same size, so that they cook evenly.  Cooking time may also be increased for larger vegetables.

Since this is a very simple soup, the quality of the broth is key here!  Homemade is always recommended, but a good store-bought broth is just fine.


Albondigas

 For the albondigas (meatballs):


  • 1 pound organic ground beef
  • 1 small onion, peeled and diced, divided
  • 1 organic egg, lightly beaten
  • 2 tablespoons almond flour
  • 2 tablespoons hemp seeds (I get these at Costco)
  • 1 tablespoon fresh mint, finely chopped (or 1 teaspoon dried mint, crushed)
  • 1 teaspoon salt
  • 1/8 teaspoon cumin
  • 1 8-ounce can tomato sauce, divided

For the broth:

  • 1 tablespoon organic olive oil
  • 1 garlic clove, peeled and minced
  • 6 cups beef or chicken stock (or water)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 diced celery
  • 1/2 diced carrot
  • 1 medium squash, diced
  • 1 medium potato, peeled and diced (optional)
  • Cilantro and lime wedges, for serving
In a large bowl, mix the ground beef, 1/2 of the diced onion, beaten egg, almond flour, hemp seeds, mint, salt, cumin, and 1/4 cup of the tomato sauce until well combined.  Brush hands lightly with water and form the meat mixture into small meatballs (the water will help prevent the meat from sticking to your hands).  Set the meatballs aside.

In a soup pot, warm the oil over medium heat.  Add the remaining diced onion and garlic, and saute until the onion is soft.  Raise the heat to high, add the stock and salt, and bring the stock to a hard boil - meaning, the bubbling liquid cannot be stirred away.

Begin to add the meatballs to the boiling stock, a few at a time, making sure the boiling does not stop. Add the diced vegetables, and cover the soup pot.  Lower the heat to a simmer and cook for about 25 minutes, or until the vegetables are tender.  Taste and adjust seasonings, if needed.

Ladle the albondigas into bowls, and top each serving with a few sprigs of fresh cilantro and a squeeze of lime.

Refrigerate any leftovers.

Comments

Post a Comment

Popular posts from this blog

Slow Cooker Menudo (Real Food, Paleo, Whole30, AIP Friendly)

By
Menudo , or tripe soup, is a traditional soup commonly served on a Sunday morning.  It is considered labor-intensive since it requires a very long cooking time, so it started the night before any plans to eat it, or made for special occasions. Due to its nourishing collagen-packed broth and mineral-rich protein, it has a cult following for those wishing to get rid of the Saturday night hangover! I remember my dad being the one prepping the tripe at night and I remember someone getting up during the night at various times to check on the pot of soup bubbling on the stove.  I also remember becoming a teenager and deciding I no longer would eat organ meats!  So I even gave up on all the other delicious ones, like tender beef tongue and beef cheeks.  I also happily gave up the ones I never liked - like liver and mushy brains.  Yes, brains...... As an adult, I decided being an adventurous eater was much more fun and I incorporated liver back in my diet.  And I realized that the liv
2 comments
Read more

Easy Instant Pot Beans (Real Food, Wapf, Vegan)

By
I recently started making beans on a regular basis for my family and I remember now how much of a comfort dish this is.  Best of all, it is one of the easiest dishes to make at home. Beans are a legume prized and eaten all over Mexico and, along with maiz, is usually served on a daily basis.  According to experts, there are possibly 200+ types of edible beans grown in Mexico, with beans being cultivated close to 7 thousand years ago.  And they were so valuable, that the Aztecs asked for them as tribute payments. Legumes, like grains, are super easy on the family budget and they can provide quality nutrition when prepared properly.  Beans are generally high in minerals such as magnesium, calcium, and iron, they also contain phytic acid - basically an anti-nutrient.  Phytic acid binds to minerals, like calcium and iron, and prevents the body from absorbing them.  Diets heavy in phytic acid can lead to developmental delays in children, tooth decay, brittle bones, malnutrition and
Post a Comment
Read more

Water Kefir Agua Fresca, Two Ways (Paleo, Real Food)

By
Mexico is the land of aguas frescas.  Agua fresh, literally means fresh water, and it refers to traditional fresh fruit and/or veggie drinks.  Aguas frescas are usually single-ingredient drinks, such as an agua de limon (a lime-ade), agua de pi ñ a (pineapple) or my favorite: agua de tamarindo (tamarind drink).  And some aguas are simple combos such as a lime and cucumber agua fresca. Interestingly, the lime and cucumber flavor is usually made with nutrient-dense chia seeds and is recommended for a healthy digestion. Walk down most streets, especially those around or in the town square, and you may find a vendor or two serving a variety of aguas frescas out of huge glass containers.  The drinks are then served in a plastic baggie with a straw, which is great while exploring the town!   During market day or special event, vendors multiply and make it hard to choose between tables of colorful options! I spent three weeks in Mexico last month and indulged in a lot of agua fresca.  
Post a Comment
Read more