Quinoa Albondigas

This is a great soup for the cold winter months. Simple and easy to make, the flavors really come together for a new comfort food. Using the combination of beef and quinoa gives you the added nutritional boost of protein and carbohydrates.

 

Reboot Servings: 1.00 Grains & Starches, 1.50 Non-Starchy Vegetables, 5.00 Meat or Vegetarian Meat, 1.80 Fat

Ingredients

For Soup:

2 yellow zucchinis

2 celery stalks

3 carrots

2 ears of corn, cut in half

3 cups of spinach

4 cups of vegetable or beef broth

1 tsp of salt

8-10 beef & quinoa meatballs

 

For Meatballs:

1 pound of ground, lean beef (4-7% fat)

1 cup quinoa, cooked

1 egg

1/2 red onion, chopped

 

Directions

  1. Place all the ingredients for the soup in a medium to large sauce pan. Place on the stove top on medium-high heat. Once the soup comes to a boil, lower to a simmer and let it simmer for 5 minutes.
  2. While the soup is heating up, add the beef, quinoa, egg, and onion in a medium sized bowl. Mix well and form 8-10 3-oz meatballs.
  3. At this point, the soup should have simmered for 5 minutes. Place the meatballs inside the soups, cover and raise the heat to medium. Cook for about 25-30 minutes.

 

 

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