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5 from 5 votes

Keto Albóndigas (Meatball) Soup

Keto Albóndigas Soup, a classic Mexican recipe. A delicious stock with lots of vegetables for flavor - and a bit of a kick!
https://www.tasty-lowcarb.com/keto-albondigas-meatball-soup/
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Keyword: keto albondigas meatball soup
Servings: 6
Calories: 342kcal
Author: Joanie and Chris

Ingredients

Meatballs

Soup

  • 3 large Guajillo chiles dried, stemmed and seeded
  • 1 pound Tomatoes
  • 2 cloves Garlic
  • 1 cup Onions white, roughly chopped
  • 1 tablespoon olive oil extra virgin
  • 1 stalk Carrot roughly chopped
  • 2 stalks Celery roughly chopped
  • 3 cloves Garlic chopped
  • 1 1/2 teaspoons Cumin
  • 4 cups Beef stock low sodium
  • 1 tablespoon Cilantro chopped

Instructions

Meatballs

  • Using a large bowl, mix all of the ingredients by hand until throughly combined. Roll out medium-sized meatballs (about 1 1/2 inch in diameter) and place them in a large pre-heated (medium) skillet with some olive oil. Sear for 5 minutes, turning carefully until browned.
  • Place the meatballs on a sheet tray lined with parchment paper and bake in a 350 degree oven for 15 minutes. Remove and set aside.

Soup

  • Bring a skillet to medium heat and then toast the dried guajillo peppers for 2 minutes per side. Remove the skillet from the burner and reserve the peppers.
  • Increase the burner heat to medium-high and add the chiles, tomatoes and garlic to a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until the peppers have rehydrated and the tomatoes are slightly mushy.
  • Place the seeded peppers, tomatoes, garlic, and half of the chopped onion in a blender with 1 cup of the water from the saucepan - puree until smooth.
  • Heat olive oil in a large soup pot or Dutch oven, use medium heat. Add the roughly chopped carrots, celery, and remaining onions and sauté for 5 minutes, stirring occasionally, until they are slightly softened. Add the garlic and cook for an additional 2 minutes.
  • Add the tomato puree mixture and cook, stirring until it thickens and deepens in color (about 10 minutes). Add the beef stock, cumin, and meatballs and cook for 15 minutes.
  • Garnish with chopped cilantro and serve hot.

Notes

If your soup is not thick enough for your taste, add 1/4 cup of tomato paste when adding the beef stock. Stir to incorporate.

Nutrition

Calories: 342kcal | Carbohydrates: 10g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 572mg | Potassium: 880mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 14.4mg | Calcium: 65mg | Iron: 3.3mg | Net Carbs: 8g