Albondigas Soup

Soup Ingredients:

One yellow onion, diced
4-5 stalks of celery, sliced
4-5+ medium carrots, diced
5+ cloves of garlic, minced
1 quart bone broth
1 cup cilantro leaves, more for garnish
1 18.5oz jr of @jovialfoods diced tomatoes
1 Tbsp tomato paste
A quart-ish of water
1/4-1/2 tsp turmeric
1/4-1/2 tsp garlic granules
1/4 tsp onion powder
1 tsp cumin
1/4 tsp coriander
1 tsp oregano
1/2 tsp paprika
3-4 bay leaves


1 lb pasture raised organic ground beef or meat of choice
1 egg
1/2 cup dry rice (soak overnight and rinse well to reduce arsenic)
1/4 tsp chili powder
1/4 tsp chipotle powder
1/2 tsp cumin
1/2 tsp salt

Optional Add-Ins:
Potato, Corn, Zucchini, Spinach…

Sauté the carrots, onion, and celery in fat of choice. I like avocado oil. Once those are tender, make a well and add a little oil then toast the turmeric for a minute or two. Add the garlic for about a minute. Add the rest of the soup ingredients.

While waiting for the soup to come to a boil, combine the meatball ingredients. Once the soup is boiling, add your meatballs, one at a time, making sure not to add a meatball where one was recently added to prevent them sticking together or breaking apart. Once they’re all in, lower to a simmer and partly cover. Cook another 15+ minutes.

Serve with fresh cilantro, lime wedges, and whatever you like. Radish, avocado, jalapeños…

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