Albondigas Soup

By Lauren_Jorgensen

From Everyday Paleo

Ingredients

• Albondigas (meatballs):
• 2 lbs ground beef
• 2 cloves garlic, minced
• 2 Tbsp ground cumin
• 2 Tbsp dried oregano
• 1 Tbsp black pepper
• 1/8 tsp cayenne pepper
• 1 tsp sea salt
• Soup:
• 1 shallot, minced
• 3 garlic cloves, minced
• 4 Tbsp olive oil
• 5 carrots, chopped
• 4 cups purple or green cabbage, shredded
• 2 1/2 cups fresh, diced tomatoes
• 6 cups chicken broth
• 4 cups water
• 1 Tbsp cumin
• 1 Tbsp dried oregano
• 2 tsp sea salt
• 1/2 to 1 full (7-ounce) can El Pato Jalapeno salsa

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Put all the meatball ingredients in a large mixing bowl. Mix well and set aside.

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

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

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

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