Aunt Rocky’s Low Carb Albondigas Soup

Make the meatballs and set aside until needed. Mix all of the meatball ingredients in a medium mixing bowl, form mixture into 25 small meatballs (5 per serving) about 1 inch in size (or 36 meatballs a little smaller, for 6 per serving).

Prepare the Miracle Rice according to package instructions: Rinse well, drain, place in dry nonstick pan and cook over medium heat until the “rice” dries out and looks more like rice. This takes a few minutes. When the miracle rice looks more white and not really opaque, remove from heat.

While the “rice” is cooking, chop all of the needed soup vegetables: onion, garlic, carrot, roasted red peppers, nopales, cilantro.

Heat oil in large heavy-bottomed pot (5-quart) over medium heat. Add onion and cook until until the onions are actually beginning to caramelize (turning brown), about 5 minutes.

Add garlic and cook a minute more. Add a little of the broth and deglaze the pan, getting all of the stuck/brown bits off the bottom of the pan and mixed in. Add remaining broth and water. Bring to boil and reduce heat to simmer. Add vegetables, tomato paste, spices and lime juice. Bring back to simmer.

Carefully add the meatballs to the simmering soup. Cover and let simmer for 1/2 hour. Taste and adjust spices, if needed.

Scoop 5 meatballs into each of 5 serving bowls (or 6 meatballs each, if you made 30). Divide broth and vegetables evenly among the servings. Leftovers may be frozen.

Notes:
1. The Miracle Rice adds bulk and texture to the soup. If you don’t have or can’t find it, it may be omitted. No change to nutritional numbers.
2. The Imagine Chicken Beef & Turkey Bone Broth adds a lot of flavor to this soup. If you can’t find it, use homemade bone broth, of any zero carb ready-made stock you can find. You may find you need to add a bit more seasoning, or a bit more bouillon.
3. Save leftover rice, and add to soup for those not eating low carb.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 327, Total Fat 21 g, Saturated Fat 6 g, Sodium 956 mg, Potassium 347 mg, Total Carbohydrate 10 g, Dietary Fiber 2 g, Net Carbs 8 g, Sugars 4 g, Protein 22 g Macros: 62% fat, 28% protein, 10% carbs.

© December 5, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.