Recipe Library

Back

Albondigas Soup

Makes 8 Servings

315 Calories

23.7g Carbs

6.8g Fat

39.1g Protein

Ingredients (Meatballs)

16 oz 97% Lean ground turkey

16 oz 96% Lean ground beef or 93% Lean ground turkey (if you don’t

eat beef)

2 cloves garlic, minced

1 whole egg

½ cup Italian Panko (Gluten Free)

Mix ingredients raw and set aside

Ingredients (soup)

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1 stalk celery, diced

1 medium zucchini, sliced thin

1 cup matchstick carrots

1 cup raw green beans, cut in bite size pieces

1 cup sugar snap peas, cut in bite size pieces

1 tsp salt

1 tsp cumin

1 tsp oregano

1 bay leaf

8 cups Kitchen Basics Chicken Bone Broth (not chicken stalk)

2 cups cooked white rice

1 whole lime

2 tbsp cilantro

Directions

In a large pot, sauté onion, celery and garlic in 1 tbsp olive oil until the onion is translucent. Add zucchini, carrots, green beans, and sugar snap peas and sauté for 2-3 minutes. Add spices and bone broth. Bring to boil. Once boiling, make 1 oz meatballs (about 1 tbsp – easiest if you use a cookie or ice cream scoop to form the meatballs) and drop into boiling water. Return to boil and simmer for 45 minutes.

Portion ½ cup rice into 8 containers. Weigh out 4oz meatballs for each container. Then scoop the soup

and portion out as evenly as possible (should be 1 to 1 ½ cups of the soup per container) Serve hot with a squeeze of lime and sprinkled fresh cilantro!!

Back