Albondigas Soup w/Quinoa
Prep time:
Cook time:
Total time:
Serves: 6
- 1 pound ground beef
- 1 bunch cilantro, finely chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- ¼ tsp garlic salt
- ¼ tsp onion powder
- 1 egg
- ⅓ cup quinoa
- 2 TBS coconut oil
- 64 oz chicken broth
- 4 large carrots, cut into ½" pieces
- 3 stalks celery, cut into 1" pieces
- 3 potatoes, cubed
- celtic sea salt
- black pepper
- For meatballs, combine the ground beef, ½ the cilantro, ½ the onion, garlic, garlic salt, onion powder, egg, and quinoa in a bowl.
- Shape into golf size meatballs.
- Set aside.
- In a large pot, cook remaining onion in coconut oil on medium-high heat until translucent, about 8 minutes.
- Add chicken broth, carrots, celery, and potatoes.
- Bring to a boil and carefully drop in the meatballs.
- Add in the remaining cilantro.
- Lower the heat and simmer for 45 minutes.
- Season with salt and pepper to taste.
Recipe by Cynce's Place at https://www.cyncesplace.com/albondigas-soup/
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