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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

 Low Carb Pumpkin Mexican Meatball Soup!

Low Carb Pumpkin Mexican Meatball Soup!

Paleo Pumpkin Mexican Meatball Soup! (grain,gluten,egg,dairy,nut free & paleo)

By Brittany on October 15, 2015

Albondigas soup is a traditional Mexican meatball soup that is chock full of warmth and comfort.  What adds even more warmth and comfort to an already delicious soup?  Pumpkin, obviously.  The addition of pumpkin takes this soup from brothy to bisquey (sure, those are words) which to me makes it that much better!  I also swapped beef meatballs for turkey ones, for some extra seasonal, pre-thanksgiving flare!

Pumpkin Mexican Meatball Soup!

Ingredients

  • soup

  • 2 tbsp coconut oil

  • 3 cloves garlic, minced

  • 2 large carrots, thinly sliced

  • 1 onion, diced

  • 1 tbsp dried parsley

  • 1 tsp sea salt 

  • 1 tsp black pepper

  • 1 1/2 tsp cumin

  • 1 tsp nutmeg

  • 1 tsp chili powder

  • 1-14oz can diced tomatoes

  • 4 cups chicken broth

  • 2 cups pumpkin puree

  • meatballs

  • 1 lb ground turkey

  • 1/4 cup cassava flour

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp dried parsley

  • 2 tsp dried rosemary

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1 tsp cumin

  • 1 tsp nutmeg

  • 1/2 tsp chili powder

  • 1/8 tsp cayenne pepper

Instructions

  1. In a medium stockpot over medium heat, add the coconut oil, garlic, carrots and onion and cook until onions become translucent and carrots soften, about 15 minutes. Add in the spices and stir to coat. Add the remaining soup ingredients, stir to combine and bring to a bubble.

  2. In a large bowl combine all of the meatball ingredients with hands until well combined. Using a small cookie scoop or 2 tbsp, form meat mixture into balls and carefully drop each into the soup. Once all have been added allow to cook for 15-30 minutes or until a meat thermometer reads 165 degrees. 

  3. Sprinkle with fresh cilantro before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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