Albondigas Soup (Mexican Meatball Soup)
Albondigas is a hearty Mexican meatball soup with a simple soup base made of diced tomatoes, chipotle salsa, and broth. A low carb soup that will fill you up!
Heat oil or ghee in a heavy large pot over medium-high heat. Add the diced onion and sauté until soft. Add the garlic and cook for 1 minute more. Now add the diced tomatoes, salsa, beef broth, and bay leaves. Reduce heat and let simmer
Meanwhile, combine the beef, chorizo, almond flour, egg, half and half, cumin, salt, and chopped cilantro in a large bowl. Mix until just combined. Shape into 2 tablespoon sized balls and set aside.
Add meatballs to soup, cover and let simmer for 20 minutes. Remove the bay leaves and ladle soup into bowls. Serve with extra cilantro and cauliflower rice.
Nutrition for 1/6th of the recipe (not including cauliflower rice): 319 calories / 22g fat / 7g sat fat / 10g carbs / 3g fiber / 22g protein
- If you have an aversion to cilantro, you can leave it out or replace it with fresh parsley.
- Over mixing the meatball mixture will result in tough and dense meatballs
- I used 2 spoons to divide the meat mixture. I scooped with one spoon, then used another spoon to push the mix off onto a sheet pan. After it was all divided out, I rolled them into balls.
- Avoid stirring the soup after adding the meatballs so they do not break apart.