Albondigas

Whenever I think of this soup, I think of my adopted grandma. This was one of my favorite soups that she would make me as a kid. She made it all year long and till this day, so do I. I will admit, I only make this during the summer/ hotter days if Im feeling sick. Maybe the nostalgia or the warm both aide is making me feel better. Either way, it's so good, and not difficult to make. You can enjoy for a couple days after if stored in fridge. 

​Ingredients: 

garlic 
ground beef
onion powder
onion flakes
pepper
sea salt
basmati/ long grain rice
1/3 onion
1 tomato
cilantro
1 egg
2-3 carrots
1-2 zucchini
lemon

Steps: 

For the Sauce: ​

I like to roast my ingredients, so I will place onion, tomato and garlic in a oil coated glass sheet. Let bake for at least 10-15 minutes. You can also stir fry in a stainless steel pan. After place all in a glass blender with water and red pepper flakes.

Then over medium heat, in dutch oven spray in avocado oil and add in this mixture and two cubes of chicken/ beef broth (see sauces for recipe) and more water. Enough to fill large pot about 1/2- 2/3 of the way.

The Meatballs:

​In a glass bowl, mix in ground beef, onion powder, onion flakes, pepper, sea salt, basmati/ long grain rice, onions, tomato, cilantro, egg.

Mix all, I like to wear food safe gloves and shape into balls. Add into the dutch pot of sauce. Let cook for 10-15 minutes. 

The Soup: 

​Then add in carrots let cook for 5 minutes, then add in squash as it takes faster time to cook. Let cook for another 20 minutes. Check meatball temp is at 165 and veggies are soft to touch. This is when it’s ready.

Add in cilantro and fresh squeezed lemon. Then serve will chilled/ warm to eat.