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Name: Albondigas Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Paleo
Ingredients: 2 pounds ground beef; 2 cloves garlic minced; 2 tablespoons ground cumin; 2 tablespoons Dried oregano; 1 tablespoon black pepper; 1/8 teaspoon Cayenne pepper; 1 teaspoon sea salt; 1 Shallot minced; 3 cloves garlic minced; 4 tablespoons Extra virgin olive oil; 5 carrots chopped; 4 cups Cabbage shredded; 2 1/2 cups fresh tomatoes diced; 6 cups chicken broth; 4 cups water; 1 tablespoons cumin; 1 tablespoon Dried oregano; 2 teaspoons sea salt; 1/2 to 1 7-ounce can El Pato Jalapeno salsa; Avocado; Fresh Cilantro

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INGREDIENTS

Albondigas (meatballs)
2 pounds ground beef
2 cloves garlic ; minced
2 tablespoons ground cumin
2 tablespoons Dried oregano
1 tablespoon black pepper
1/8 teaspoon Cayenne pepper
1 teaspoon sea salt
Soup
1 Shallot ; minced
3 cloves garlic ; minced
4 tablespoons Extra virgin olive oil
5 carrots ; chopped
4 cups Cabbage ; shredded
2 1/2 cups fresh tomatoes ; diced
6 cups chicken broth
4 cups water
1 tablespoons cumin
1 tablespoon Dried oregano
2 teaspoons sea salt
1/2 to 1 7-ounce can El Pato Jalapeno salsa
Avocado
Fresh Cilantro

Servings

INSTRUCTIONS

1. In a large mixing bowl add all the meatball ingredients. Mix well using your hands and set aside.

2. In a large soup pot, saute the shallots and garlic in the olive oil until shallots become translucent.

3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano, and sea salt; mix well and bring to a boil.

4. Using your hands, form the meat into golf ball-sized meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 minutes, stirring occasionally (stir gently not to break apart the meatballs).

5. Add the El Pato, stir and simmer for another 5 minutes.

Garnish with fresh avocado and cilantro.

NOTES

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Albondigas Soup

Albondigas (meatballs)
2 pounds ground beef
2 cloves garlic minced
2 tablespoons ground cumin
2 tablespoons Dried oregano
1 tablespoon black pepper
1/8 teaspoon Cayenne pepper
1 teaspoon sea salt
 Soup
1 Shallot minced
3 cloves garlic minced
4 tablespoons Extra virgin olive oil
5 carrots chopped
4 cups Cabbage shredded
2 1/2 cups fresh tomatoes diced
6 cups chicken broth
4 cups water
1 tablespoons cumin
1 tablespoon Dried oregano
2 teaspoons sea salt
1/2 to 1 7-ounce can El Pato Jalapeno salsa
 Avocado
 Fresh Cilantro

1. In a large mixing bowl add all the meatball ingredients. Mix well using your hands and set aside.
2. In a large soup pot, saute the shallots and garlic in the olive oil until shallots become translucent.
3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano, and sea salt; mix well and bring to a boil.
4. Using your hands, form the meat into golf ball-sized meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 minutes, stirring occasionally (stir gently not to break apart the meatballs).
5. Add the El Pato, stir and simmer for another 5 minutes.

Garnish with fresh avocado and cilantro.

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Nutrition

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Serving Size: 1 Serving (1232g)
Recipe Makes: 6 Servings

Calories: 1112
Calories from Fat: 824 (74%)

Amt Per Serving		% DV

	Total Fat 91.6g	122 %
	Saturated Fat 30.8g	154 %
	Monounsaturated Fat 36.7g
	Polyunsanturated Fat 3.5g
Cholesterol 226.8mg		70 %
Sodium 2068mg		71 %
Potassium 1570.3mg		41 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 12.5g
Protein 52.9g		76 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1112

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