Meatball Soup

This is a great soup for those looking for non-dairy soups. There are also many substitutions you can make for preferences and food intolerances. Some people call it albondigas soup but my father doesn't like salsa so I have to use a can of tomato sauce.

Ingredients:

• 1 tables olive oil

• 32 ounces of organic broth (chicken, beef or vegetable)

• 16 ounces filtered water

• 3 carrots, sliced

• 2 cloves of garlic minced

• 2 stalk of celery chopped

• 2 small potatoes, peeled and diced

• 1/2 medium onion, diced

• 1 jar salsa (mild, medium or hot) or can or organic tomato sauce

• 1 beef or chicken bouillon cube

• 1 1/2 pounds grass-fed ground beef, or ground turkey

• 1 egg

• 1/3 cup seasoned dry bread crumbs (I use gluten free)

• Spices you like, salt & pepper to taste

• chopped fresh cilantro (optional)

Directions:

1. In a large stock pot add olive oil and chopped onion. sweat onions on medium for about 5 minutes, then add garlic and cook for another 30 seconds.

2. Add water, broth, carrots, celery, potatoes, onion, salsa (or sauce), and bouillon cubes and bring to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.

3. Mix the meat, breadcrumbs, egg and some chopped cilantro together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.

4. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.

5. Serve hot with sprinkled cilantro for garnish.