Best Paleo Albondigas Meatball Soup Recipes

MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)

Steps:

• Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
• Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
• Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
• Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.

PALEO ALBONDIGAS (MEATBALL SOUP) RECIPE - (4.3/5)

Steps:

• Meatballs: Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside. Soup: Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado. Cook's note: This soup freezes well, so you can make a big batch and keep it in smaller containers for leftovers whenever you don't have time to cook or want something quick and easy to eat. This recipe calls for all ground beef, buy a mixture of half beef and half chorizo is also delicious and adds another depth of flavor to the soup. You can experiment with whatever vegetables you like best, and adjust the seasonings to suite your taste.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

LITA'S ALBONDIGAS (MEATBALL SOUP)

Steps:

• Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl.
• Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture.
• Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth.
• Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling.
• Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes.
• Squeeze some lemon juice into each bowl. Serve with corn tortillas.