Chipotle Albondigas Soup

Chipotle Albondigas Soup_featured

What a day!  Today was very special because I actually didn’t make any food!  That hardly ever happens.  Once in a blue moon, really.  I did make a quick breakfast this morning, but that was it.  So as I have mentioned before Jason and I never go out to eat…it’s been months since we’ve seen the inside of a restaurant.  Today, we saw two!  Overboard!  Originally our plan was to have dinner at Texas Roadhouse and then a movie.  While at work; however, we were asked by the boss man if we wanted to join him at this new Mexican restaurant that they’re building near our store.  The restaurant has been built, and they are in the process of training their staff but it is not open to the public yet.  The restaurant owner invited our boss to come and try some food for free and he could bring some folks along.  Well, let me just say…we don’t eat out very often, but we don’t get free restaurant food offered to us all the time either!  We had to go!  So…Mexican for lunch…and steak for dinner.

I was a little bit worried about the Mexican restaurant, because I will tell you right now — that’s my weakness.  If it’s not ice cream or cheesecake that I want it is sure as hell queso.  Sometimes it is good to test your own will power though.  We kept it real, and it wasn’t too bad at all.  Mexican restaurants are actually one of the easiest places to get Paleo food at, if you’re okay with looking passed the tortillas and cheese.  Oh, and the rice and beans…okay so I guess it may be kinda hard!  What we really like to get are fajitas.  You can never go wrong with a huge plate of fajitas, all smothered with onions and peppers, and of course a gigantic scoop of fresh guacamole.  That’s something we would eat here at home; it’s filling, and yet you still get to enjoy the outing.  I think something that bothers most people is asking for special treatment at restaurants.  There will be some waiters that just won’t understand why you would possibly want the fajita plate, but 86 the rice, beans, cheese, sour cream, and god forbid the tortillas!  Well, get over it.  They may not understand, but it doesn’t change what you do understand.  A good waiter will not care what changes you need, but will accommodate you no matter what.  With the increase in food allergies now days and folks really looking at gluten-free diets and such food joints are really starting to understand that not everyone can eat the same stuff.  On that note, you’re paying for not only your meal (which will likely not be reduced in price even though you are omitting over half of the ingredients) but you’re also paying for the service.  They are there to serve you; take advantage and just order what you really want.  Get over the feeling of thinking that you are hassleing them in some way.  As long as you’re polite with your requests you can do whatever you want!

So that was our lunch.  For dinner, we each had a steak along with a sweet potato on the side.  My sweet potato was filled with butter and cinnamon.  We also had some broccoli and carrots.  Easy, super delicious, and I didn’t have to cooooooooook!  Yay me!!!!  So what have I made lately?  Before work yesterday I made an upgraded version of my Albondigas Soup.  When I say upgraded — I added a few different spices, made it a little hotter, and used some chorizo in the meatballs instead of just ground beef.  Updates were successful!  This soup was awesome.

Ingredients for Meatballs

  • 1/2 lb. chorizo, the kind that is ground or use a few links with the casing removed
  • 1 lb. grass-fed ground beef
  • 2-3 scallions, finely chopped
  • 1/2 c. fresh cilantro, finely chopped
  • 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/4 tsp. black pepper
  • zest from one lime (reserve the lime for it’s juice later)

Ingredients for Soup

  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 4 tbsp. coconut oil
  • 4-5 carrots, chopped
  • 1 bunch kale, chopped
  • 14.5 oz can diced tomatoes, undrained
  • 6 c. chicken or beef broth (I used my homemade broth)
  • 4 c. water
  • 1 tbsp. cumin
  • 1 tbsp. dried oregano
  • 1/2-1 tsp. chipotle powder
  • 2 tsp. sea salt
  • 7 oz. can jalapeno salsa (I use El Pato brand because it’s very clean)

 

Process

  1. Start by combining all of your meatball ingredients in a large mixing bowl.  Use your hands, try not to over-mix.chorizo albondigas meat mixture
  2. Form mixture into small meatballs.  I used a rounded tablespoon and ended up getting about 20 meatballs total.chorizo albondigas meatballs
  3. Heat coconut oil over medium heat in a large soup pot.  Once hot – add shallot and garlic.
  4. Once garlic is fragrant, add your carrots.  Saute for a few minutes.
  5. Add tomatoes, broth, water, and all spices.  Mix well, increase heat to medium-high, and bring to a boil.
  6. Once liquid is boiling, drop meatballs in gently one by one.  Do not stir right away or you might break them up — just let them sit for a few minutes.
  7. Give the meatballs a stir and reduce heat back down to medium-low.  Let meatballs cook about 20 minutes.
  8. When meatballs are almost done, stir in your jalapeno salsa, squeeze in lime juice, and add chopped kale.
  9. Cook a few more minutes for the salsa to be heated through and the kale to wilt a bit.
  10. Serve warm in bowls garnished with extra lime wedges and lots of avocado on top!

chorizo albondigas soup

You can leave a response, or trackback from your own site.

Leave a Reply

Powered by WordPress | Designed by: Free WP Themes. | Thanks to Best Free WordPress Themes, Find WordPress Themes Free and Free WP Themes