Embark on a culinary journey to Mexico with this Flavorful Albondigas Soup recipe. Bursting with vibrant flavors and hearty ingredients, each spoonful offers a comforting embrace that warms the soul. Elevating the taste profile of this traditional dish is the innovative low-carb sweetener from RxSugar.

RxSugar's carefully crafted sweetener, purposefully designed for those mindful of their carb intake, enhances the depth of flavors in this Albondigas Soup without compromising on its authenticity. By adding just the right amount of sweetness, RxSugar's sweetener brings balance to the savory broth, creating a harmonious fusion of tastes that delight the senses.

At the heart of this soup are the tender meatballs, or albondigas, made with a blend of ground beef and aromatic spices. Each bite-sized morsel is bursting with savory goodness, providing a satisfying contrast to the comforting broth.

Accompanying the meatballs are an array of fresh vegetables, including carrots, potatoes, and zucchini, which add both color and nutrition to the dish. Simmered to perfection in a flavorful broth infused with tomatoes, onions, and garlic, these vegetables lend their own distinct flavors to create a symphony of taste.

But what truly sets this Albondigas Soup apart is its versatility. Whether enjoyed as a hearty meal on a chilly evening or as a comforting remedy for the soul, it never fails to impress. Each spoonful is a reminder of the rich culinary heritage of Mexico, brought to life with the innovative touch of RxSugar's sweetener.

As you savor each spoonful of this Flavorful Albondigas Soup, you'll be transported to the bustling streets of Mexico, where the aroma of spices fills the air and the warmth of the soup nourishes the body and soul. With RxSugar's innovative sweetener leading the way, this Albondigas Soup is sure to become a beloved favorite in your culinary repertoire.

Albodingas

Ren Ziel

Ingredients

• 2 pounds ground turkey
• I can fire roasted tomatoes & chili
• 4 cups water
• 1 yellow onion
• 4 garlic cloves
• 1 zucchini 
• 2 tablespoon oregano 
• 2 tablespoons RX sugar
• 10 cherry tomatoes 
• 1 tablespoon (uncooked)brown rice
• 1 egg
• 1 teaspoon paprika 
• 1 teaspoon cumin
• Salt & pepper
• 1 tablespoon olive oil
• Sprigs of cilantro for garnish 

Directions

MEATBALLS

1. Add meat, brown rice, teaspoon oregano, paprika, cumin , teaspoon RX, salt and pepper

2. Cut onion in half. Dice 1/2 onion and Slice other half. Add diced to meat
3. Dice garlic and add

4. Beat and egg

5. Mix throughly until ingredients are well mixed. Let rest.

BROTH

1. Add can of tomatoes/chilies, remaining RX, 1 teaspoon oregano, 4 cherry tomatoes, 2 cups of water and 2 cups chicken stock. Blend until all ingredients have been mixed.

2. Make 2-4 Oz meatballs by hand or ice scoop for consistency.
3. Sautéed sliced onions with oil in stock pot or instant pot, adding remaining oregano. Remove and set aside
4. Dice zucchini and sauté, once starting to brown add remaining tomatoes(sliced). Add smidge of broth to deglaze pan. Set aside.
5. If insta pot spray bottom of pot, add broth, place meatballs, add sliced onions and set for 18 minutes and let release for 8.
6. If on stove, same process until boils and let it simmer for 25-30 mins.

PLATING

1. Add spoonful of zucchini/tomato mixture to bowl, scoop broth and add meatballs, garnish with cilantro.