Albondigas Soup

(Recipe from Everyday Paleo by Sarah Fragoso)

Albondigas (meatballs):
2 lbs. ground organic beef
2 cloves garlic, minced
2 T. groud cumin
2 T. dried oregano
1 T. black pepper
1/8 t. cayenne pepper
3 garlic cloves, minced
4 T. extra-virgin olive oil
5 carrots, chopped
4 c. purple cabbage, shredded
2 ½ c. fresh (not canned) chopped tomatoes
6 c. chicken broth
4 c. water
1 T. cumin
1 T. dried oregano
2 t. sea salt
½-full (7oz) can El Pato Jalapeno salsa

1. In a large mixing bowl add all the meatball ingredients. Mix well using your hands and set aside.
2. In a large soup pot, sauté the shallots and garlic in the olive oil until the shallots become translucent.
3. Add the carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano and sea salt; mix well and bring to a boil.
4. Using your hands, for the meat into golf ball-sized meatballs and gently drop into the boiling soup. Turn the heat down to medium low and simmer for 20-25 mins, stirring occasionally, but gently so you don’t break the meatballs up.
5. Add the El Pato, stir and simmer for another 5 mins. May serve with cut up avocado.

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