Clean Albondigas

Oh white girl white girl white girl.  I'm pretty sure my newest love is re-vamping recipes.  I woke up from a dream about Albondigas (hussshhhh a few nights ago it was a super carne asada burrito covered in an amazing sauce... yes I often dream about he food I can't have).

What is it you might ask?  Small meatballs prepared in a Mexican, Spanish, or South American way in a SOUP.

I knew I had to revamp my favorite recipe and it turned out great.

 

                

 

Meatballs:

• 1 egg white beaten
• 1 lb. extra lean ground beef or turkey
• 2 garlic cloves, minced
• ¹⁄₂ cup cooked brown rice
• ¹⁄₂ cup cilantro chopped
• ¹⁄₄ teaspoon pepper
• 1 teaspoon ground cumin

Soup:

• 6 cups low sodium chicken broth
• ¹⁄₂ cup onion, chopped
• 3 stalks celery, cut in chunks
• 1 (16 ounce) can diced tomatoes (low sodium)
• ¹⁄₂ teaspoon ground cumin
• 1 teaspoon oregano
• ¹⁄₂ cup cilantro
• 1 large zucchini, sliced

 

Directions:

 

Make the meatballs first: Combine everything and mix thoroughly.

Form meatballs and roll between your palms.  It should make about 20 meatballs, set them aside.

In a large pot combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves.

Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).

Return to simmer and cook another 10 minutes.

Add zucchini and cook 10 minutes.

Serve with hot sauce.. if you are ME!

 

Note: If the pound makes 20 meatballs they are a little under 1 ounce of meat each