Menu

After moving to AZ we found this little hole in the wall Mexican restaurant. Had the coolest entrance door and didn't seem like much at all. Took me a while to locate the restaurant again since we found it when we JUST moved to Arizona and did not have our barrings at all. Susies Mexican Cafe. I highly recommend it. This is where I had Albondigas the first time. This is where my new favorite soup was introduced to me and it was love at first 'slurp'!

I have been looking over several different recipes to find a great way to make this. I have had Albondigas at several different restaurants and the problem I noticed with being low carb is that there is always rice in the meatballs. I searched for a few different ideas that could be used to help hold the meatballs together and found that psyllium husk was a option.  It seemed to work perfectly!

I hope you enjoy the recipe as much as I did!
Normally there is Carrots but I left them out to keep the carb counts down.


 Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 2.5 tsp Salt
  • 1.5 Tsp Pepper
  • 1.5 tsp garlic powder ( or 2 cloves garlic)
  • 1.5 tsp Onion Powder
  • 3/4 tsp Chili powder ( I used Ancho)
  • 3/4 tsp Cumin
  • 3/4 tsp Oregano (crushed)
  • 4 - 4.5 T Psyllium Husk (Binder)
  • 1 Egg, beaten


Vegetables

  • 3 Medium Zucchini - Chunked into bite size pieces
  • 3 Medium Summer Squash- Chunked into bite size pieces
  • 1/2 LargeOnion- Chunked into bite size pieces
  • Entire Celery bundle, diced
  • 1 medium tomato, diced  (Keep separate from other vegetables regardless of the picture to the right 😉 )
  • 2 roasted poblanos ,pealed and chopped ( i didn't have these when I made mine)

Soup:
  • 20 Cups of Water
  • 3 T soup base ( Chicken or Beef, or you can do 1/2 and 1/2)
  • 2 tsp Cumin
  • 1 tsp Onion Powder
  • 2 tsp Salt
  • 1.5 tsp Chili Powder
  • Add additional seasonings of the above to create the flavor as desired
Directions:
Meatballs 
  1. Mix all ingredients and form into 1-1.5" meatballs
  2. Brown in a pan on all sides. Do not cook through.
  3. Set aside
Soup
  1. Add all vegetables except the tomatoes once the broth begins to boil
  2. Cover and reduce heat to simmer for 30 min
  3. After 30 min add diced tomatoes
  4. Simmer for another 5 min 
  5. Taste test and add seasonings as desired
  6. ENJOY!!!



This makes about 12-14 Servings



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MMMmmmmm Corn Dogs! This was one of my 'once in a while' treats before switching to a Keto life style. I loved the crunchiness of Corn Dogs but hated that they had added sweetness. All the advertising for 'Honey Batter'! It would frustrate me to no end! Not everyone likes sweet!

Since switching to the Keto lifestyle we have found some amazing recipes. This is one of them.
I found it on a Reddit Page and have to give SuperSpaldo707 all of the credit! These are fantastic! I am sure I will be posting more of their recipes as I try them.

Ingredients:

  • 1 C Powdered Parmesan (Parmesan from the shaker cans)
  • 1 Large Egg
  • 1 T Coconut Flour (This helps with texture)
  • 2 T Water
  • 5 Hot Dogs


Directions: 

  1. Mix all together and season to your liking
  2. Take a Hot Dog and press the dough around it. 
  3. Once the hot dog is fully wrapped you can fry this in your choice of oil ( I used Coconut oil)
  4. Fry until golden and drain on a paper towel.
  5. ENJOY!


Notes:

  • I added some onion powder, salt and ancho chili powder to add some extra flavor. I didn't want the corn dogs to taste completely of Parmesan.
  • I also cut the hot dogs in half and made mini hot dogs
  • When I made this recipe I was able to cover 4 full length hot dogs. With some practice I'm sure I could get all 5. 
  • When Frying in a pan, roll the corn dog for the first 5 seconds in the oil so it doesn't stick to the bottom of the pan. 


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