Low Carb Albondigas (Mexican Meatball Soup)

Meatballs

Ingredients:

• 2 lbs ground meat

• 1 cup cauli rice

• 3 eggs

• ½ tsp oregano

• 1 tbsp cilantro 

• ½ tsp avocado oil 

• Salt and pepper to taste

• Optional - fresh mint, onion and tomatoes

Soup

Ingredients:

• 1 tbsp avocado oil

• 2 cups beef broth 

• 6 cups water

• 1 roma tomato, diced

• 2-3 zucchinis

• 1 cabbage, chopped 

• 2-3 carrots

• 2 chayote squash

• ½ small onion, diced  

• 1 garlic clove

• ½ tsp oregano 

• 1 tbsp chicken seasoning 

Directions:

1. In a large stockpot or dutch oven, add your avocado oil, tomatoes and onion into a pot. Saute for 2-3 minutes until the onions are translucent. 

2. Now, add for seasonings, water and bone broth and allow to come to a boil 

3. In the meantime, let’s make your meatballs. In a large bowl combine all your items for items and mix until a dough forms 

4. Roll your meatballs to your desired size. Mine were about 2” in diameter. 

5. Once your soup comes to a rolling boil, add your meatballs. You want to make sure that they’re not falling apart. 

6. Now, add your cabbage and carrots.

7. Lastly, add your zucchini and chayote squash and let the it cook on medium 

8. At this point, you can skim off the excess fat and simmer for 10-15 minutes, then enjoy!

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