Albondigas

We love Albondigas in our house, it is so comforting, flavorful, healthy (now even more so), packed with veggies and has everyone's favorite, MEATBALLS. I could put anything in meatball form and my kids would eat it. It freezes beautifully and it is truly simple to make, just takes time to chop all those vegetables!

One of the first dates my husband and I had was at his favorite Mexican place, La Casa Garcia, and the Albondigas was his hands down favorite. With being young and poor, quantity was just as important as quality and this had both. When he boasted about how he would be able to get 3 meals out of one giant bowl of the soup, I knew he was a keeper! I developed my own recipe to help with his hunger pangs once we left California. Well, we recently went back and he was excited to have his big bowl of Albondigas, and then he whispered to me, "I like yours better, it has so much more flavor..." My heart sang!

This Spring has been cold so soup is the perfect way to celebrate Cinco de Mayo next week. If you aren't on a Whole30, like I will be, enjoy some corn chips and salsa to go along with this pot of flavor! Also, have a margarita for me, m'kay?

Albondigas

Meatballs

• 1 pound ground chicken
• 3 tablespoons cilantro, chopped
• 1 small onion, diced as small as possible
• 2 teaspoons garlic powder
• 1/4 cup almond flour
• 2 tablespoons taco seasoning, compliant
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Soup

• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 6 large carrots, sliced
• 2 bell peppers, diced
• 2 zucchini, quartered
• 2 yellow squash, quartered (same size as zucchini)
• 3 cups diced sweet potatoes
• 5 cups chicken stock, compliant
• 28oz can red enchilada sauce, compliant
• 2 teaspoons taco seasoning
• salt and pepper

- Combine all the meatball ingredients, excluding the egg and chicken. Once the ingredients are combined, add the egg and mix.  Then add the chicken, this allows for the flavor to be throughout each meatball. Form into meatballs, I used a small cookie scoop, and place on a baking sheet. Go back through and make smooth balls, I use a little oil on my hands to help with the sticky hands.

- Broil for 7 minutes, then flip over, broil for an additional 5 minutes or until cooked through. Set aside.

- Heat the oil in a large pot or Dutch oven on medium heat. Add the onions, garlic, carrots, and peppers. Season liberally with salt and pepper. Cook until tender.

- Toss in the zucchini, yellow squash, and sweet potatoes, season with a little more salt and pepper, stir.

- Pour in the chicken broth and enchilada sauce and season with the taco seasoning. Drop the meatballs into the pot and simmer the soup until the sweet potatoes are tender.

- Serve with a little cilantro, squeeze of lime, or whatever your favorite toppings are. It is super yummy with a little sprinkle of cheese, if dairy is on the menu!

These meatballs are simple and delicious, here are the ingredients. See that scooper, best thing ever if you make meatballs on the reg like I do. 

Making meatballs! Chop, chop, season, whisk, mix, mix.

Scoop the balls then go back with oiled hands and roll into tight meatballs, these babies are ready for the oven. I like to broil my meatballs because there is less mess and I don't have to worry as much about one being raw.

Building the flavor of a soup takes time and veggies. Saute the tough ones and stir in the others, the liquids will cook them to perfection.

The combination of chicken stock and enchilada sauce give depth and flavor to this soup.

Meatballs getting bathed in flavor, let it chill at a low simmer for a little bit. Then serve!