For our “Cinco de…Menu” week in the Model Meals kitchen, we thought a hearty albondigas soup would be a great addition to the menu. And by “we” I mean our chefs because God knows I have no idea what Albondigas Soup is. I mean, I do now. And I’m pretty damn happy about that.
Use local and organic ingredients whenever possible
1 lb grass-fed/finished ground beef, finely ground
2 eggs, ideally pasture-raised and/or organic
1/2 cup white onion, finely diced
2 large cloves garlic, finely minced
1 cup carrots, diced
1 cup zucchini, diced
1 cup potatoes, diced
3 liters organic beef or bone broth
1/2 cup tomato paste
1 bunch fresh cilantro, chopped
3 Tbsp coconut oil (or cooking fat of choice)
1 Tbsp oregano
1 tsp cumin
1 tsp salt
In a large bowl combine the ground beef, oregano , cumin , diced onion , garlic, salt and two eggs. Mix well with your hands until well combined.
Using a table spoon as a guide, roll out bite sized meatballs onto parchment paper or an oiled baking sheet. Keep those balls a rollin'until all the mixture has been made into decadent meatballs masterpieces. Set them aside in all their glory.
In a large soup pot, heat a small amount of cooking fat (coconut oil, olive oil, animal fat, ghee, etc) over medium heat. Working in small batches, brown the meatballs until crisp on all sides. Once the meatballs are fully browned, remove them from the pot and place them on a baking sheet.
Drain off all but a little of the excess fat in the pot, and add in the carrot and tomato paste. Cooking this mixture for 3 to 5 minutes, or until the carrots are soft. Stir frequently.
Add the bone broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the potatoes and meatballs. Cook an additional 10 minutes, uncovered on low heat, or until potatoes are tender and meatballs are cooked throughout.
Last but not least, add the zucchiniand cook for a final 3 minutes.
Ladle soup into serving bowls and top with fresh cilantro.