Albondigas Soup (Low Carb Version!!)


1 lb. ground beef
1 egg, beaten
2 garlic cloves, minced
½ C. parmesan cheese, grated
½ C. cilantro leaves, finely chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon ground cumin

Soup Base:
32 oz. chicken broth, plus enough water to make 6 cups of liquid
½ C. onions, chopped
3 stalks celery, cut up
1 (8 oz.) can of tomato sauce
½ teaspoon ground cumin
1 teaspoon oregano
½ cilantro
7 oz. raw cabbage, shredded
1 large bell pepper, chopped
Salt and pepper to taste

• Make the meatballs first. Combine all meatball ingredients and mix. Form meatballs with your palms, making about 24, and set aside. Each meatball will be about an inch in diameter.
• Combine soup ingredients (except for the cabbage and meatballs) in a large pot and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Drop meatballs in the simmering soup.
• Return to a simmer and cook for another 10 minutes.
• Add cabbage and cook for 10 minutes.

Garnish with a wedge of lime, fresh cilantro and diced onion if desired.


Comments are closed.

%d bloggers like this: