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
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.
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.
Simmer on low heat for 20 minutes, skimming off any residue from top as it foams.
Serve and Enjoy! Provecho!
