This soup is great to make early in the week and eat for lunch throughout the week.
A demo video is available at everydaypaleo.com, search for albondigas and click on the post.
These meatballs are also great with pasta sauce and spaghetti squash, or just by themselves!
2 lbs grass fed ground beef
2 cloves minced garlic
2 tbsp ground cumin
2 tbsp dried oregano
1 tbsp black pepper
1/8 tsp cayenne pepper
1 tsp sea salt
4 tbsp olive oil
1 shallot minced
3 garlic cloves minced
5 carrots chopped
2 1/2 cups shredded purple cabbage
2 1/2 cups fresh (not canned) diced tomatoes
1/2 to 1 full can of El Pato Jalepeno salsa (the small 7 oz can)
10 cups water
1 tbsp cumin
1 tbsp oregano
2 tsp sea salt (more or less to taste)
Mix meatball ingredients together with your hands and form into golf ball sized meatballs. Put all the soup ingredients into a large soup pot and bring to a boil. Drop the meatballs into the boiling soup, one at a time. Gently push the meatballs around until they are all incorporated into the soup. Reduce heat, cover and simmer until the meatballs are cooked and the veggies are tender. Serve with cilantro and cubed avocado (the cilantro is KEY to the taste of this dish).