Paleo Albondigas

Paleo Albondigas

So we had ground turkey to cook, BF was not feeling great and asked for soup… normally I would just throw some random combination together, but this time we had company here so I decided to actually follow a recipe (well as best as I know how). I made a few tweaks of course, as I just had to add spinach and mushrooms – like I do to everything. I also didn’t have any carrots so I just ignored those in the recipe. I also added veggies in a bit different of order.

So although it is modified, this is my version of the recipe…

You’ll Need

  • Dutch oven or large stockpot
  • Medium size mixing bowl


  • 1 lb of organic ground turkey, beef, or lamb
  • 1 egg
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. paprika


  • 1 TBS of tallow, coconut oil, bacon fat, or ghee
  • 3-4 Crimini Mushrooms (chopped)
  • 1 small – medium onion
  • 3 cloves of garlic
  • 5 stalks of celery (chopped)
  • 7 cups of meat bone broth (I used hearth bone broth from Safeway which is a combo of beef, turkey, chicken but any will work)
  • 1 tomato (diced)
  • 1 Cup Gluten free pasta (I used Black Bean from Trader Joes)
  • 1 large zucchini (sliced, then halved)
  • 2 cups fresh spinach
  • 1/2 tsp. sea salt (or more to taste)
  • 1/4 tsp.  ground black pepper (or more to taste)
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • Dash cayenne pepper
  • 1 tsp. garlic powder (yes, I LOVE garlic)

Garnish (but it really makes it so much more delicious):

  • Avocado
  • Chopped cilantro


How to Prepare

The Meatballs:

  1. Combine all of the ingredients in a medium sized mixing bowl. Mix by hand until well combined and then form meatballs. Set aside.

The Soup

  1. Place a dutch oven over medium-high heat on the stove. Add the bacon fat/tallow/coconut oil/ghee and allow to heat up.
  2. Add the garlic, mushrooms, celery and onion and sauté for about 2 minutes, stirring occasionally.
  3. Add the bone broth and tomato to the pan and stir to combine. Bring to a boil and allow to boil for about 5 minutes.
  4. Add the GF pasta then the meatballs to the soup, reduce heat to low and allow to simmer for about 15 minutes.
  5. Add spinach and zuchinni to the soup – continue to simmer 5 more minutes.
  6. Taste and add additional salt and pepper if desired.
  7. Serve with a side of cilantro and sliced avocado.
  8. Enjoy!

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