Once again the meatball, excuse me albondiga, has infiltrated another one of my recipes. Are you all shocked? Well, you shouldn’t be! I couldn’t go too long without playing around with these tasty, meaty morsels. They are the perfect addition to almost any meal. I love them in everything, but I especially love them in soups. The round, scrumptious balls of meat soaks up the deliciousness of the soup broth and comes together to make a magical meal. I especially love these soups when it is raining outside. Living in California we haven’t had too many rainy days in the past few years. But thanks to El Nino we have had some good storms here in San Diego and anytime the temperature drops and the moisture in the air increases I make soup.
I could have just called this recipe plan old meatball soup but what is the fun in that? I was trying to put a little ethnic spin on things. Using the Spanish word for meatball, albondiga, makes the meal sounds so much more complex and exciting! Plus albondigas is more fun to say than meatballs. Although the 12 year old boy that controls my sense of humor giggles anytime I say or hear the word balls! What is wrong with me? Grow up Nat! Each time I say the world albondigas I think of one of my favorite Elf lines, “Francisco! That’s fun to say! Francisco… Frannncisco… Franciscooo…”. Go ahead and picture me in my kitchen saying,”Albondgias! That’s fun to say! Albondigas…Albooondigas….Albooondigaaassss!”, because that is exactly what is happening at my house right now.
The great thing about this soup, besides the name, is how versatile it can be. You can throw any of your favorite vegetables in here. Or throw in the ones that have been sitting in your fridge or counter top neglected and need to be used ASAP! I guess the same thing can be said for just about any soup though; a little broth, a little protein, lots of veggies, some spices and you’re good to go! Gut healing nutrients on its way to your tummy. I threw in some bell peppers, onions and mushrooms because I thought they went nicely with the flavor of the meatballs. I used my Spicy Italian Seasoning Blend in these meatballs and threw some more red pepper flakes and a jalapeno into the soup to add an extra kick.
- 2 pounds group beef or pork
- 4 Tbsp Spicy Italian Seasoning Blend
- 1 egg
- ½ cup Otto’s Naturals Cassava Flour
- ½ cup shredded carrots
- ½ cup shredded zucchini, squeezed in cheese cloth to drain water
- 1 each red, yellow and orange bell pepper, sliced
- 1 medium yellow onion, cut in half then sliced crosswise
- 3 garlic cloves
- 1 can organic diced tomatoes
- 8 oz cremini mushrooms, sliced
- 1½ tsp salt
- 1 tsp red pepper flakes
- ½ tsp black pepper
- 6 cups broth
- ¼ cup fresh basil
- parsley to garnish
- Mix all albondigas ingredients together, form 1-2 inch diameter balls, set aside
- Put all soup ingredients, except basil and parsley into slow cooker
- Add meatballs
- Cover and cook for 4 hours on low
- Recipe can also be cooked in a dutch oven on medium for 30 minutes.
- Stir in the fresh basil and parsley right before serving
To a nourished life,