Paleo Albondigas (Mexican Meatball Soup)

Warm, hearty, and bursting with authentic Mexican flavors, this Paleo Albondigas (Mexican Meatball Soup) is a nourishing twist on a traditional classic. Made with a blend of ground beef and pork, these tender, flavor-packed meatballs are bound with almond flour for a grain-free alternative, enhanced by aromatic spices like cumin and garlic powder. The simmering broth, filled with vibrant vegetables like zucchini, carrots, and tomatoes, creates the perfect base for a cozy, protein-rich meal. Topped with fresh cilantro, creamy avocado, and a squeeze of lime, this paleo-friendly soup is as wholesome as it is satisfying, making it an ideal choice for clean eating enthusiasts and low-carb meal planners. Ready in under an hour, this recipe is perfect for weeknight dinners or impressing guests with its bold and comforting flavors.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 large Egg
• 0.25 cup Almond flour
• 0.5 cup Fresh cilantro, chopped
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion, finely chopped
• 2 medium Carrots, peeled and sliced
• 2 medium Zucchini, sliced
• 2 large Tomato, diced
• 6 cups Chicken broth
• 1 large Lime, cut into wedges
• 1 large Avocado, diced
• 0.25 cup Fresh cilantro for garnish, chopped

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, chopped cilantro, garlic powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Step 2

Shape the meat mixture into small meatballs, about 1 inch in diameter. Set aside.

Step 3

In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the sliced carrots and cook for an additional 2 minutes, until slightly softened.

Step 5

Add the diced tomatoes and cook for another 2 minutes, allowing them to release their juices.

Step 6

Pour in the chicken broth and bring the mixture to a gentle boil.

Step 7

Carefully add the meatballs into the broth. Reduce the heat to a simmer and cook for 15 minutes, ensuring the meatballs cook through.

Step 8

Add the sliced zucchini and cook for an additional 5 minutes, or until tender.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the soup hot, garnished with fresh cilantro, a wedge of lime, and diced avocado.

Nutrition Facts

Serving size	(3630.0g)

Amount per serving	% Daily Value*
Calories	2627.5

Total Fat 181.1g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 744.8mg	0%
Sodium 6414.5mg	0%
Total Carbohydrate 91.7g	0%
Dietary Fiber 36.4g	0%
Total Sugars 33.9g
Protein 177.1g	0%

Vitamin D 53.8IU	0%
Calcium 606.6mg	0%
Iron 26.1mg	0%
Potassium 6363.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 26.2%

Carbs: 13.6%