Keto Albondigas Mexican 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.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

Steps:

• Heat oil or ghee in a heavy large pot over medium-high heat. Add the diced onion and sauté until soft. Add the garlic and cook for 1 minute more. Now add the diced tomatoes, salsa, beef broth, and bay leaves. Reduce heat and let simmer
• Meanwhile, combine the beef, chorizo, almond flour, egg, half and half, cumin, salt, and chopped cilantro in a large bowl. Mix until just combined. Shape into 2 tablespoon sized balls and set aside.
• Add meatballs to soup, cover and let simmer for 20 minutes. Remove the bay leaves and ladle soup into bowls. Serve with extra cilantro and cauliflower rice.

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.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Steps:

• Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
• In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
• Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
• Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY

Steps:

• Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
• Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
• Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
• Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
• Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
• Season the soup with salt, pepper, and lime juice to taste.
• Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
• Enjoy!