You need this. You just do. Go make it, no questions asked, okay? This is “get in my belly delicious!”
Whole 30 & Paleo Albondigas Soup
(Grainfree glutenfree dairyfree unsweetened)
1.25lbs grassfed ground beef
3lbs cherry tomatoes
10 sweet peppers
8 bell peppers, varied colors
2 farm fresh eggs
1C rough chopped cilantro
1TBSP minced garlic
2TBSP Anne’s Veggie Broth Base
4 diced green onions
1C sliced carrots
8 sliced fingerling potatoes, varied color
1 small yam or sweet potato, diced
Salt, pepper, crushed red chile to taste.
1. Homemade Tomato Sauce:
Take 15-20 cherry tomatoes, place in a small baking dish, drizzle with EVOO or coconut oil, roast for 35 minutes on 400F. Food process or blend when done and add to broth in Step 3.
2. Veggie mix:
Add remaining tomatoes, peppers to food processor and blend into small dices, stopping short of it liquidating.
3. Broth base:
Add 14C water, garlic, and veggie base to a large stock pot. Bring to a simmer until broth base is mixed and dissolved.
Food process until the consistency of bread crumbs.
Add ground beef, eggs, pecans, 1/2C cilantro and 1/2C veggie mix to a large bowl and mix thoroughly with your hands. Form into 30 small meatballs.
6. Add remaining veggie mix, cilantro, carrots, chives, yam, fingerlings, and tomato sauce to broth. Bring to a low boil, then simmer on medium-low for about 30 minutes.
7. Gently add the mini meatballs to the soup over medium-low and continue to simmer with lid on for about 30-45 minutes, or until beef is cooked thoroughly. Season as desired. I add salt, pepper, and crushed red chiles.
8. Garnish with cilantro, onion, and fresh salsa. A few drops of Tabasco won’t hurt either.