Keto Albóndigas (Meatball) Soup

Ingredients

• Meatballs

• 1 pound Ground beef 80-20 blend

• 3 ounces Chorizo Mexican, ground

• 1 teaspoon Cumin

• 1 teaspoons Garlic powder

• 1⁄2 teaspoon Oregano dried

• 1 tablespoon Mint leaves fresh, chopped

• 1 teaspoon Worcestershire sauce

• Soup

• 3 large Guajillo chiles dried, stemmed and seeded

• 1 pound Tomatoes

• 2 cloves Garlic whole

• 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 or Comal to medium heat and then toast the dried guajillo peppers for 2 minutes. Turn them often. Remove the skillet from the burner and reserve the peppers.
• Increase the burner heat to medium-high and add the chiles, tomatoes and 2 cloves of 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 chiles have rehydrated and the tomatoes are slightly mushy.
• Next de-seed the chiles and cut off the tops. Add them with the mushy 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 3 cloves of chopped 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.