Quinoa and Kale Albondigas Soup

You can hardly go online anymore without reading about “super foods”.  Well what exactly does that mean?  Super food refers to a “nutrient-rich food considered to be especially beneficial for health.” And while I have been refusing to jump on the bandwagon lots of fad meal plans and diet, I can’t argue with incorporating more healthful foods into our diet. 

Especially if they can still have flavor and taste good. Luckily the internet has a wealth of recipes that you can search and I found one that includes multiple super foods!  And it also comes from my favorite cuisine…Mexican! You can’t grow up in So Cal without an appreciation for it! It is Quinoa and Kale Albondigas Soup! I got the recipe from Blue Apron.

Ingredients

• 2      Cloves Garlic
• 1      Bunch Cilantro
• 1      Bunch Kale
• 1      Bunch Mint
• 1      Carrot
• 1      Onion
• 1      6-Ounce Can Tomato Paste
• 2      Tablespoons Beef Demi-Glace
• 1      Tablespoon Dried Oregano
• 1/4  Cup Quinoa
• 10    Ounces Lean Ground Beef
• 2      Tablespoons Breadcrumbs

Directions
1) Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro and mint. Cut out and discard the thick stems of the kale and roughly chop the leaves. Peel and small dice the onion and carrot.

2) Start the soup:
In a medium pot, heat some olive oil on high until hot. Add the carrot, half the onion, and half the garlic; cook 2 to 4 minutes, or until softened, stirring occasionally. Stir in the tomato paste and cook 2 to 4 minutes, or until the paste starts to stick to the bottom of the pot, stirring frequently. Stir in the demi glace, dried oregano, quinoa, and 4 cups of water. Bring to a boil, then reduce the heat to low. Simmer slowly for 3 to 5 minutes while you make the meatballs.

3) Make the meatballs:
In a medium bowl, combine the ground beef, breadcrumbs, the remaining onion and garlic, and half of both the cilantro and mint (reserve some cilantro and mint for garnish). Season with salt and pepper. Using wet hands, form the mixture into 14 ping-pong-ball-sized meatballs. Add the meatballs to the soup. Bring the soup to a boil, then reduce the heat to low. Simmer 4 to 6 minutes, or until the meatballs are almost completely cooked through.

4) Finish the soup:
Stir in the kale and season with salt and pepper to taste. Simmer 6 to 8 minutes longer, or until the meatballs are completely cooked through and the kale is wilted. (Be sure to stir carefully so the meatballs remain intact.)

5) Plate your dish:
Divide the soup and meatballs between 2 bowls. Garnish with the remaining cilantro and mint. Enjoy!

I would recommend you try it and add any flavors that you love.  That is the great thing with soups, you put the different flavors together and let them simmer in the pot so they combine.

What super foods have you used in recipes?  Please share them so I can try them out for myself!