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Albondigas are Mexican style meatballs often served in a soup. This delightful version is smoky & spicy with just a hint of traditional mint. It has been deconstructed, serving the rice as a condiment on the side. This allows each guest to customize their bowl, since many of us are eating less carbs these days, this recipe easily converts into gluten free & Keto friendly.

Albondigas Soup Deconstructed

serves 6 generously

Meatballs (recipe makes 30 meatballs)

• 3/4 lb. pork sausage

• 1/2 lb. ground beef

• 1/2 cup whole milk (or heavy cream if you desire a Keto version)

• 1/2 cup fresh bread crumbs (GF rice panko for GF version, or ground pork rinds for Keto version)

• 1/2 cup onion, finely chopped

• 3 plump cloves garlic, minced

• 2 tsp. chipotle in adobe sauce, finely minced

• 1/2 tsp. toasted cumin seed, finely ground using a mortar & pestle (or prepared ground cumin)

• 1 tsp. salt

• 1 large egg, beaten

• 1/4 cup each, cilantro & Italian parsley, minced

• 2 tsp. fresh oregano, finely minced

• 4 fresh mint leaves, very fine chiffonade

Soup Base

• 2 Tbsp. olive oil (or if Keto version, you may use rendered bacon fat)

• 1 medium onion, diced

• 2 carrots, peeled, cut in half & cut on the bias

• 2 stalks of celery, cut on the bias

• 2 zucchini, cut in half lengthwise & cut on the bias (if you are not a zucchini person, substitute 1 red bell pepper)

• 3 plump cloves of garlic, minced

• 2 qts. chicken stock

• 1- 14.5oz. can fire roasted diced tomatoes

• 1 Tbsp. chipotle in adobe sauce, finely minced

• 1/2 tsp. toasted cumin seed, finely ground using a mortar & pestle (or pre-ground cumin)

• 3 bay leaf

• 1 Tbsp. fresh oregano, finely minced

• 1/2 cup cilantro

• 4 mint leaves, very fine chiffonade

• 6 servings of basamati rice (cooked according to instructions)

Garnish

• 2 avocado, thinly sliced (toss with a bit of lemon juice & lightly salted)

• 1 cup cilantro, finely minced

• 2 jalapenos, sliced paper thin on the bias

• 2 large limes, wedged

• adobe sauce (from chipotles, for those who desire more heat)

Preheat oven to 400f. Prepare meatballs. In a large bowl combine all ingredients using your hands to mix until well combined. Using a 1 oz. cookie scoop shape meatballs & place on a parchment lined sheet pan. Bake in a until golden & cooked though (pork & beef must be cooked to a minimum of 155f.) about 10-12 minutes.

In a large stock pot, over medium-high, heat oil (or bacon fat) until hot. Saute onion & carrot (and red pepper if using) for 5 minutes. Add celery, zucchini & garlic, saute for a couple minutes more. Add chicken stock through oregano. Simmer for 15-20 minutes until vegetables are just tender crisp (you want some life left in them). Add cilantro, mint & meatballs, simmer for five minutes. Remove bay leaf before serving.

Ladle into serving bowls allowing each guest to add their own rice & garnish as desired.