Traditional Albondiga Mexican Soup Low carb and delicious!

Mexican Meatball Soup-(Albondiga) Serves 6


• 32 ounces Turkey or chicken (Homemade is best)
• 1 ½ pound ground turkey
• 1 ½ cups yellow onions, chopped
• 2 Tbsp. diced onions
• 4 celery stalks, chopped
• 2 zucchini chopped
• 1 chopped carrots (2)
• 1 cup green beans, ½ ” pieces
• ½ cup of organic diced fire roasted tomatoes with green chilies
• 1 ½ tsp. celtic salt to taste
• ¼ tsp. ground black pepper (optional)
• Pinch of cayenne pepper
• Oregano fresh or dried
• Celtic salt to taste
• 1 seeded sliced jalapeno pepper (optional)
• 2 Tbsp. Chopped parsley
• 2 Tbsp. Chopped peppermint
• 1 whole egg
• 1-2 tbsp. organic basmati white rice (optional)
• 1 Tbsp. gluten free tamari
• Pinch of chipotle powder
• ½ tsp garlic powder
• Avocado, parsley optional for garnish
• 1 whole avocado

Directions:: Add the onions and jalapeño pepper to the broth simmer on low for 5 minutes while you prepare the turkey meat balls. Add the meat ball to the simmering broth one at a time and let look for 10 minutes. Add the carrots, greens beans to broth and simmer for 5 minutes. Add the remaining vegetables in broth and cook till tender. Add salt and pepper to taste. Add de-boned and cubed or shredded chicken into pot. Add sliced avocado to each serving of chicken soup with veggies (optional)

Turkey Meatballs:
Directions: Place the ground turkey into a bowl and mix in the egg, tamari, salt, pepper, parsley, mint and 2 tbsp. of basmati white rice. Form into 2 inch meat balls and drop into simmering broth. Serve in a bowl garnish with avocado slices and parsley