A dear friend gave me a new cookbook for my birthday. It's Everyday Paleo by Sarah Fragoso. It's a great collection of paleo recipes. Sometimes when you think of cutting certain foods out of your diet/meal planning you're left with a sense of "What's left for me to eat?" It can be like hitting a wall in food preparation. Following a paleo food plan isn't hard, just different. It takes preparation, planning and regular shopping trips for fresh vegetables and meats.
|My sweet friend and I at Disneyland last year on my birthday|
This week we made a soup inspired by Sarah Fragoso's Albondigas Soup found on page 160 of her book. I made a few changes based on what I thought our kids would like and what I had on hand.
Mexican Meatball Soup
2 pounds ground beef
2 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon black pepper
1 teaspoon sea salt
|Meat and seasonings|
|Add egg to meat and seasonings and mix well. I just use my hands to mix it up. Set aside.|
2 tablespoons minced onion
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
5 carrots, chopped
4 cups cabbage, shredded
2 1/2 cups fresh tomatoes (not canned), diced
6 cups chicken broth
4 cups water
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons sea salt
In a large soup pot saute garlic and onion in olive oil.
Add carrots, cabbage, tomatoes, chicken broth, water, cumin, oregano, and sea salt. Mix and bring to a boil.
|Vegetables in soup pot.|
Using your hands, form the meat into small meatballs and gently drop into the boiling soup. Reduce heat to medium low and simmer 20-25 minutes, stirring occasionally, but be careful not to break up the meatballs.
Top with salsa, avocado, or sour cream (if you're not going paleo). Add additional salt if necessary.
|Mexican Meatball Soup|
|One more pic of us in our Mickey's|