Healthy Albondigas

A healthy take on the delicious staple Mexican soup.

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Servings: 8

Prep Time: 05:00

Cook Time: 12:00

Main Ingredients

1 egg

2 tbsp coconut oil

black pepper to taste

1/2 pound ground beef

1/2 cup basil, finely chopped

2 dash of salt or squirts of braggs

1 tbsp flax meal, coconut flour or ground flax

1 cup chopped mushrooms (if eating immediately-leave out if reheating)

1 tbsp paprika

1/4 cup lemon juice

2 tbsp tomato paste

1 tbsp dried oregano

1/4 red onion, chopped

1/4 yellow onion, chopped

2 cups cauliflower, chopped

3 cloved of garlic, small mince

2 cups chopped broccoli stalks and florets

15 can diced tomatoes or ounces fresh stewed

32 box low-sodium vegetable broth or ounces marrow broth

1 avocado

1/4 cup cilantro


1Mix beef, mushrooms, flour/flax, egg, basil, salt and pepper in a bowl. Make 1 inch meatballs and set aside.

2Heat coconut oil in a large pot over medium heat. Add meatballs and cook for 3-4 minutes, stirring occasionally to cook all sides.

3Add red onion, 1 garlic clove, oregano and paprika. Cook for 2 minutes.

4Add the veggies, paste and broth. Simmer for 5 minutes, add remaining garlic and cook until broccoli begins to soften, probably another 1-2 minutes.

5Add lemon juice and top with sliced avocado, yellow onion and cilantro.

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