I am experimenting with substituting almond meal for breading. It's an experiment that is paying off in some delicious food.
Albondigas soup is the ultimate comfort food out here in Los Angeles. Bumble Ward, aka Miss Whistle, aka the owner of Lucy's darling Fred, has a most beautiful and inspiring blog. When she posted this recipe, I felt a stirring deep within to make a gluten free/no sugar no grains version.
We ate the soup so quickly, I forgot to photograph it. I will make it again and take a proper picture. Until then, take a gander at Miss Whistle's post, and you will see a glorious pic of this glorious soup.
Winter comfort and inspiration all rolled into one yummy meatball (soup).
Albondigas Kale Soup
1 lb. 80/20 ground beef (I use ground sirloin)
1/3 cup almond meal
1 egg, beaten
1 tablespoon fresh mint, minced
1 teaspoon salt
Pinch of cumin
1 tablespoon olive oil or grapeseed oil
1/2 onion, finely chopped
2 garlic cloves, minced
2 boxes of chicken stock (or 8 cups of homemade stock if you have it on hand)
2 GF chicken bullion cubes
1 can of tomatoes, chopped (reserve juices)
4-6 baby carrots, sliced
2 cups loosely chopped kale
Salt & Pepper for seasoning
1. Place all meatball ingredients in a large bowl and combine evenly with your hands. Form into meatballs, about 1" to 1 1/2" in diameter.
2. In a Le Creuset or dutch oven, sautee the onions in the oil until soft. Add the garlic and continue sauteeing an additional 3-5 minutes. Add the chicken stock and bullion cubes and bring to a boil, making sure the bullion cubes dissolve thoroughly. Place meatballs in the stock and bring to a boil again. Skim the foam off the top of the soup occasionally.
3. Reduce the heat to medium-low, add in the tomatoes and reserved juices. Cover and simmer for 20 minutes.
4. Add in the kale and carrots, cover, and simmer for another 20-30 minutes, seasoning with salt & pepper if necessary.