In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Beef and chorizo albondigas soup
Paleo
2 Servings, 630 Calories/Serving
35 Minutes
Almost every cuisine has its version of meatballs. Albondigas are Mexico’s contribution to the genre. Chef Justine uses a blend of beef and chorizo sausage made with pork to make an extra-flavorful version that simmer in a gently spiced tomato broth.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 1 yellow onion
- 1 or 2 carrots
- 1 pound summer squash
- 2 sprigs fresh oregano
- Spice mix (cumin - coriander)
- ½ teaspoon Aleppo chili flakes
- 2 cups chicken stock
- 1 cup crushed tomatoes
- Meatball mix (ground beef - chorizo - egg - salt - garlic powder - cilantro)
- Small bunch cilantro
- 1 lime
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep and cook the vegetables
In a 4-quart saucepot, heat 2 tablespoons oil over medium heat.
Meanwhile:
- Peel and slice the onion.
- Rinse and slice the carrots.
Meanwhile:
- Rinse and slice the summer squash.
- Strip the leaves from the oregano sprigs and rough chop the leaves.
2
Make the meatballs
Wet your hands to prevent the meat from sticking and gently shape the meatball mixture into 8 balls. Add to the broth and simmer until the meatballs are cooked through, about 5 minutes longer.
While the meatballs cook:
- Rinse, dry, and roughly chop the cilantro.
- Cut the lime into wedges.
Serve
Ladle the soup into serving bowls. Garnish with cilantro and lime wedges.