I love meatballs and I think you probably do too. I’ve got a few other meatball recipes on the site (sweet potato laced meatballs, meatball minestrone), but today’s recipe incorporates them into a soup! Better yet, this is a slow cooker preparation, which is so hands off, you can almost make it with your thoughts alone!
Sopa de Albondigasis a classic Mexican soup made with beef broth and chopped vegetables. There is no limit to the types of veggies you can use, so this lends itself well to a “kitchen sink” approach (cleaning out your veggie drawer). However, while this is a good way to prevent yourself from throwing food away, I always recommend using the freshest ingredients possible.
Okay, give this one a whirl. You’ll be glad you did!
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“Keep Them Paleo!”
“It’s Not Gourmet, Bro!” – Mexican Meatball Soup
For the meatballs:
For the soup:
“Keep It Paleo!”
We have 1 pound of grass fed beef (454g) and 1 pound of Italian Sausage (454g). Each, after cooking down cook down comes out to 365g. With each block of Italian Sausage weighing 28.3g, we wind up with a total of 13 blocks, and each block of grass fed beef is 42g per block, which yields 8 blocks.
We also have 1 egg, which is 1 protein block.
We have multiple veggies mixed together to make up the Carbohydrate blocks.
24oz. (665g) Butternut squash, – 95g per block – therefore we have 7 blocks
1 Onion (255g) – 95G per block – therefore we have 3 blocks from Onions
4 Large Carrots (375g) – 125G per Block – therefore we have 3 blocks from Carrots
3 Stalks of celery (300g) – 600g per block – therefore we have ½ block from celery
1 Zucchini (225g) – 450g per block – therefore we have 1/2 blocks from Zucchini
1 Yellow Sqaush (225g)- 450g per block – therefore we have 1/2 blocks from Yellow Squash
4 Small Turnips (300g) – 215g per block – therefore we have 1 ½ blocks from Turnips
2 cups shredded cabbage (250g) – 250g per block – therefore we have 1 block of cabbage
1 TBS of Honey –.5 tsp per block – we have 6 blocks from Honey
2 TBS of Olive Oil – 2 TBS = 6 TSP. There are 3 blocks per TSP resulting in 18 fat blocks. In addition, you use olive oil as needed to cook the meatballs.