Albondigas with Roasted Cauliflower Rice

Albondias with Roasted Cauli RIce.jpg

This Mexican Meatball Soup totally satisfied my cravings for some Mexican food and as a bonus, it's AIP-approved!

If you've reintroduced nightshade spices, then Cumin will give it a nice little kick. But if you haven't, it's still just as slurp-worthy without it!

The Roasted Cauliflower Rice makes this dish, in my opinion. I love the texture as part of the broth. And the sweet potato is such a pleasant little surprise! Not too sweet, it "absorbs" the flavors of the broth and makes a nice, savory little package. I hope you enjoy this as much as we did!



•1 lb pastured ground beef
•1/2 lb pastured ground pork
•1 tsp sea salt
•2 tsp Garlic Powder
•2 tsp Onion Powder
•2 tbsp fresh cilantro, finely chopped

Preheat oven to 425*. This will be for the cauliflower! 

  1. Combine all ingredients in a bowl and mix well.

  2. Form into 1 1/2 inch diameter balls (approx 18-20 meatballs)

  3. Set aside



•8 cups beef bone broth
•2 tbsp fresh Lime Juice
•1 rib of celery, sliced
•1 small white onion, diced
•5 large garlic cloves, minced
•1 medium Sweet Potato, cubed
•1 tbsp Extra Virgin Olive Oil
•1-2 tsp Sea Salt, to preferred taste (I used 2)
•2 tsp Garlic Powder
•2 tsp Onion Powder
•2 tsp ground cumin-OPTIONAL AIP REINTRO
•2-3 cups chopped Cilantro (for topping)
•1 large Avocado, cubed (for topping)

  1. Pour bone broth and all seasonings into a stock pot. Heat to a low boil.

  2. Drop the meatballs into the stock and cover. Cook until meatballs begin to float. While they are cooking, prepare step 3 below.

  3. In a skillet, warm the olive oil and add the diced onion, minced garlic and sweet potatoes. Cook on medium until onion and potatoes are just-tender and onions begin to turn translucent.

  4. Add the onion and potato mixture to the meatballs (once they are floating), reduce heat to med-high and cook for 20 minutes while cauliflower is roasting (below).



•1 head of organic cauliflower, "riced"
•1 tbsp Extra Virgin Olive Oil
•1 tsp Sea Salt
•1 tsp Garlic Powder
•1 tsp Onion Powder

  1. In a food processor, "rice" the cauliflower.

  2. Combine in a mixing bowl with oil and seasonings.

  3. Spread out on a large cooking sheet (I use a silicone baking mat), as thin a layer as possible.

  4. Place in oven and roast until it begins to crisp, then use a metal spatula to "stir", exposing any unroasted pieces.

  5. Continue baking until the majority is nice and roasted, while the soup cooks.



  1. In a large soup bowl, add 1/2 cup of cauliflower rice.

  2. Ladle soup into the bowl.

  3. Top with fresh cilantro and Avocado.