Okay so if you don’t know me, maybe you’re new to my page or just stumbled across this…my husband is Mexican and over the years I learned to cook many of the authentic Mexican dishes from my mother in law and my husband’s grandma.  Not all of course, but quite a few because I like them but also to please my hubby in those early days of marriage and beyond. =)  

Don’t they say the way to a man’s heart is through his stomach?!  lol!  I used to cook a lot more of the Mexican dishes and many of the ones my mom had taught me… but over the years since we have cleaned up our eating we eat a little differently these days.  However, we have made some with a cleaner version and albondigas is one of them.  Albondigas in Spanish means meatballs and typically it’s made in a soup.

So here’s my cleaner version…

Ingredients

1 organic tomato (med to large size) or 1/2 small can of organic tomato sauce

1 med onion

1 avocado

1-2 tbsp. coconut oil

2 tbsp. Mejorana or Marjoran Herb (optional)

1 lb ground beef or 2, depends on how big your family is (can also substitute turkey ground beef or half gr beef, half turkey gr beef)

1 egg (per lb of ground beef)

2 tsp Simply Organic All Season Salt

2 tsp Slap Ya Mama Cajun Seasoning (can add more depending on if you want a little flavor or if you want a little kick to it) ;-)

Veggies you like – depends on what I have on hand, but I’ll often add cauliflower, carrots, zucchini, squash, and/or brussel sprouts. Cut them up in decent sized chunks and add them in halfway through cooking.

Sea Salt to taste

We’re a family of 6, and the kids are getting bigger and eat more…so 1 lb doesn’t quite seem to be enough to fill up my babies and my belly.  At one time 1 lb was plenty but as they get bigger their appetites are growing as well and 3 of them are boys!  Plus my hubs. ;-)  And believe it or not, I eat quite a bit!!!  Depending on how big your family is, you can plan accordingly.  ;-)  Plus, even if they don’t eat it all, I like having leftovers for my lunch and/or dinner throughout the week.  =)

Okay, so first you take the meat and put the eggs in as well as 1 tsp all season salt and 1 tsp slap ya mama seasoning and the herb marjoran and mix it all together.  Once you’ve mixed it all up, it’s easiest to do it with your hands so make sure they’re clean; then roll them up into small balls.  The meatballs should be between ping pong and golf ball size.  Set them aside.

Chop up your tomato in medium size chunks as well as half your onion.

Set the heat to medium heat and make sure your pot is big enough to hold the meatballs and the soup.  Put the coconut oil in the pan and let it melt, then add in the tomato and onions.  Stir as they heat up, adding a little salt.  Once they cook for about 5 minutes, add in about 6 cups of water.  Bring the water to a boil, then add in the meatballs.  Bring to a boil again, then back the heat down to medium and let it boil for about 45 minutes.  Add some all season salt and sea salt to taste.

If you’re using tomato sauce instead of a tomato, add it in when you add the water.

If you’re adding in veggies, add them in about 25 minutes after you add the meatballs.  It’s done once the veggies are tender.

Once it’s done cooking it’s ready to serve.  For the kids and my husband I make quinoa separately then serve the soup with some in it.  For me, I skip the quinoa and add some chunks of avocado in it.  You could also use brown rice with it, just depends on your taste and liking.  Delicious!!