Keto Albóndigas Meatball Soup Recipes

KETO ALBóNDIGAS (MEATBALL) SOUP

Steps:

• Using a large bowl, mix all of the ingredients by hand until throughly combined. Roll out medium-sized meatballs (about 1 1/2 inch in diameter) and place them in a large pre-heated (medium) skillet with some olive oil. Sear for 5 minutes, turning carefully until browned.
• Place the meatballs on a sheet tray lined with parchment paper and bake in a 350 degree oven for 15 minutes. Remove and set aside.
• Bring a skillet or Comal to medium heat and then toast the dried guajillo peppers for 2 minutes. Turn them often. Remove the skillet from the burner and reserve the peppers.
• Increase the burner heat to medium-high and add the chiles, tomatoes and 2 cloves of garlic to a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until the chiles have rehydrated and the tomatoes are slightly mushy.
• Next de-seed the chiles and cut off the tops. Add them with the mushy tomatoes, garlic, and half of the chopped onion in a blender with 1 cup of the water from the saucepan - puree until smooth.
• Heat olive oil in a large soup pot or Dutch oven, use medium heat. Add the roughly chopped carrots, celery, and remaining onions and sauté for 5 minutes, stirring occasionally, until they are slightly softened. Add 3 cloves of chopped garlic and cook for an additional 2 minutes.
• Add the tomato puree mixture and cook, stirring until it thickens and deepens in color (about 10 minutes). Add the beef stock, cumin, and meatballs and cook for 15 minutes.
• Garnish with chopped cilantro and serve hot.

KETO ALBONDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Mix all of the meatball ingredients by hand in a large bowl.
• Roll small-to-medium-sized meatballs (about 1" in diameter) and place them in a medium skillet with a drizzle of olive oil.
• Sear on medium heat for 5-10 minutes, turning until the meatballs are fully browned.
• Place the meatballs on a baking sheet.
• Bake in a 350°F oven for 15 minutes. Remove and set aside.
• Add the oil and fat from the meatball pan to your large soup pot for use in the broth
• Add the chopped tomatoes, peppers, onions, and garlic to a large pot. Add 3-4 ounces of water and bring to a boil.
• Reduce the heat and simmer for 15 minutes until the tomatoes are soft and begin to separate from their skins.
• Using an immersion blender, blend the mixture until smooth.
• In a separate pan, add the celery, carrot, and onion and drizzle with olive oil. Cook for 10-15 minutes until the celery and carrot are soft.
• Add the pan contents to the pot and stir together. Add the broth, cumin, and meatballs, and bring up the heat.
• Allow the soup to simmer for 10-15 minutes to bring the soup to the same temperature.
• Serve with cilantro and/or Greek yogurt.