Albondiga Soup
Protein-packed meatballs in a comforting, veggie-filled broth.
Recipe - 522 - Montebello
Albondiga Soup
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 1/2 Pounds of Ground Turkey
1/4 White or Yellow Onion, finely chopped
1 Cup Cauliflower Rice, thawed if frozen
1/4 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Cilantro
1/4 Cup Flour
1 Teaspoon Fine Sea Salt, reserve extra to taste
Freshly ground pepper, to taste
2 Tablespoons Extra Virgin Olive Oil
1 Large Sweet Potato, peeled and cut into 1-inch cubes
2 Large Carrots, peeled and cut into 1-inch pieces
3 Cloves Garlic, finely minced
2 Ribs Celery, chopped
1 Teaspoon Oregano
2 Medium Zucchini, roughly chopped
8 Cups Bone Broth
Directions
- Prepare the meatballs. Combine all meatball ingredients in a large mixing bowl, then sprinkle the flour evenly over the mixture. Use your clean hands to thoroughly combine the mixture. Roll into 1-inch balls.
- In a large soup pot, heat olive oil over medium heat, then add potatoes, onion, carrots, garlic, and celery. Cook, stirring occasionally, for about 10 minutes to lightly cook the veggies.
- Season with oregano, sea salt, and pepper.
- Add chopped zucchini and 8 cups of bone broth. Bring to a boil, reduce the heat slightly, and add the meatballs to the soup. Stir gently until the meatballs are somewhat firm and no longer pink.
- Cover soup pot, reduce the heat, and simmer for 20 minutes, or until the veggies are tender. Taste and adjust seasoning as desired and enjoy.
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
- Prepare the meatballs. Combine all meatball ingredients in a large mixing bowl, then sprinkle the flour evenly over the mixture. Use your clean hands to thoroughly combine the mixture. Roll into 1-inch balls.
- In a large soup pot, heat olive oil over medium heat, then add potatoes, onion, carrots, garlic, and celery. Cook, stirring occasionally, for about 10 minutes to lightly cook the veggies.
- Season with oregano, sea salt, and pepper.
- Add chopped zucchini and 8 cups of bone broth. Bring to a boil, reduce the heat slightly, and add the meatballs to the soup. Stir gently until the meatballs are somewhat firm and no longer pink.
- Cover soup pot, reduce the heat, and simmer for 20 minutes, or until the veggies are tender. Taste and adjust seasoning as desired and enjoy.
