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Recipes

Recipes straight from Claudia's Cocina

Filtering by Tag: keto soup

Keto Albondiga Soup

Claudia Sandoval

When i started doing KETO about a month ago, I was worried I would have to give up some of my favorite foods. Then a friend of mine, asked if I came up with any Mexican Keto-Friendly recipes. I should share them. Well here is one of the first! Thanks Steven Graham for the encouragement!

Ingredients:

1.3 lbs of Lean Grass-Fed Ground Beef6

8 oz. cauliflower florets

1 large egg

1 lb. heriloom tomatoes, blended

1 medium yellow onion, chopped

1 medium carrot, chopped

6 celery stalks, chopped

2 oz. kale, stems removed and rough chopped

2 Mexican squash, cut into 1/2” chunks

5 cloves of garlic, minced

2 tablespoons coconut oil

1 tblsp dry whole oregano

Kosher Salt

Freshly Cracked Black Pepper

Makes 6 servings

Directions:

  • In a large stock pot, set to medium heat add coconut oil and add onion, celery, and carrots. Sauté until onions become translucent. Add minced garlic and sautee for another minute.

  • Add pureed tomato to stock pot and bring to a boil. Add 2 liters of water and season oregano crushing it between hands. Season with salt and pepper to taste. Add Cover stock pot and bring to a mild simmer on medium-low heat.

  • In a food processor, pulse cauliflower florets until riced.

Riced Cauliflower

Riced Cauliflower

  • In a medium bowl, mix ground beef, egg, and cup of riced cauliflower and 1 teaspoon of Kosher Salt. Massage for 5 minutes until well incorporated and fluffy.

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  • Uncover stock pot and take a heaping tablespoon of mixture and roll between hands, carefully drop each meatball into boiling liquid. When meatballs have all been added, add zucchini and kale.

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  • Simmer on low heat for 20 minutes, skimming off any residue from top as it foams.

  • Serve and Enjoy! Provecho!

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