Albondigas (Meatball) Soup

Courtesy of: www.paleocupboard.com

MEATBALLS:

• 1 lb.ground beef
• 1 large egg, whisked
• 1/2 tsp. sea salt
• 1/2 tsp. ground cumin
• 1/4 tsp. ground black pepper

SOUP:

• 1 Tbsp. bacon fat/lard or tallow
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 7 cups chicken or beef stock
• 2 zucchini, sliced
• 1 Tomato, chopped
• 1/2 tsp. sea salt (or more to taste)
• 1/4 tsp.  ground black pepper (or more to taste)
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• Dash cayenne pepper (optional)

TOPPINGS:

• 1/2 cup cilantro, chopped
• 2 Avocados, sliced

TO MAKE THE MEATBALLS:

1. Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs (you should have about 20). Set aside.

TO MAKE THE SOUP:

1. Place a large stockpot over medium-high heat. Add the bacon fat or tallow and allow to heat up.
2. Add the onion,garlic, celery and onion and saute for about 2 minutes, stirring occasionally. Add the remaining ingredients to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes.
3. Add the meatballs to the soup, reduce heat to low and allow to simmer for about 20 minutes.
4. Taste and add additional salt and pepper if desired. Serve with a side of cilantro and sliced avocado.

Enjoy this delicious, warming Albondigas (Meatball) Soup for lunch or dinner!