Ever Had Albondigas Soup


  • 4 cups chicken broth (or filtered water if you don't have enough broth)
  • 5 cloves garlic, crushed
  • 1 medium onion, chopped
  • 5 celery stalks, chopped
  • 3 carrots, chopped
  • 2 medium potatoes, diced (energy modification)
  • 1 green bell pepper
  • 2 medium zucchini, chopped
  • 1 bay leaf
  • 1 jar of crushed tomatoes
  • 4 cups baby spinach (or baby kale or arugula)
  • generous handful cilantro
  • handful of parsley
  • 1 pound ground chicken or turkey
  • 1 egg
  • 1/4 cup almond flour
  • avocado and green onion to garnish.


  1. Bring broth to a boil with some salt to flavor

  2. Add garlic, onion, carrots, celery, and potato (energy modification) into broth and allow to boil 5-10 minutes

  3. Add zucchini, bell pepper, bay leaf, and crushed tomatoes and bring to boil, reduce to simmer

  4. Meanwhile, combine ground chicken/turkey with seasonings (salt, pepper, garlic powder, onion powder) plus the egg and almond flour

  5. Form small meatball-size balls and drop into boiling broth

  6. Add cilantro and parsley, reserving a small portion of the cilantro

  7. Reduce broth to simmer for at least 30 minutes

  8. Add salt and garlic powder as needed

  9. The longer it simmers, the better the flavors)

  10. Ten minutes prior to serving, throw in the baby spinach

  11. You can really do this at any point but it stays a brighter green if you do it at the end)

  12. Minutes prior to serving, throw in remaining cilantro, or use as garnish

  13. Top with diced avocado and chopped green onion

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