Saturday, February 6, 2016

Keto Abondigas

I've made this a few times in the past. A very hearty meat due to the rice and potatoes. Time revisit this classic Mexican soup with a few changes

3tbsp lard
1lb ground beef
1/4c cilantro chopped
1tsp cumin
1.5tsp mexican oregano
1tsp kosher salt
1/4c dehydrated onion

Mix all above ingredient together and for 10 meatballs. Melt lard in cast iron skillet then brown balls on all surfaces. Remove from pan. Reserve fat

1c chopped onion
3 cloves garlic chopped
3 small or 1 large tomato chopped
4c chicken bone broth
2tbsp fish sauce
2tsp New Mexico chili powder
Salt and pepper to taste

Add onion and garlic to hot fat. Cook till caramelized. Add tomato cook till broken down. Pour in broth and remaining ingredients. Simmer to meld spices.

2 small zucchini quartered
1/4c cilantro chopped

When soup flavor is to your liking return meatballs to the pan and add zucchini When zucchini is hot and remaining cilantro.

Macros 2 servings
Calories 876 
Fat 44
Carbs 15
Protein 75