Blood Type Diet Recipe

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Albondigas (meatball) Soup

• 2 Tablespoons olive oil
• 1/2 large onion, chopped
• fresh Parsley stripped from the stems
• 2 or more large garlic clove, minced
• 1 cup chopped bock choy
• zucchini cut in large pieces
• 1/2 cup of tomato sauce {organic} (omit for BT)
• 3 quarts of home made broth turkey, beef or vegetable
• 2 large carrots, sliced
• 1 pound ground turkey or beef
• 1/3 cup of raw brown or white rice
• 1 raw egg
• 1/2 cup of chopped fresh mint leaves and/or parsley
• 1 1/2 teaspoon sea salt
• curry, cumin Italian seasons or what every suits your taste
• 1/1/2 cup of frozen or fresh peas
• Dried oregano, crumbled
• sea salt
• 1/2 cup chopped fresh cilantro

• Heat oil in heavy medium saucepan over medium heat.
• Add onion and minced garlic and sauté until tender, about 5 minutes.
• Add tomato sauce and broth mixture.
• Bring to boil and simmer.
• Add carrots and what ever else you have on hand.
  
  Prepare meatballs
  
  
• Mix rice into meat, adding mint land parsley leaves, salt.
• Add raw egg.
• Form meat into 1-inch meatballs.
• Return soup to gentle simmer.
• Add meatballs to soup.
• Cover and let simmer for 1/2 hour.
• Add peas towards the end of the 1/2 hour.
• Add a few pinches of oregano and sprinkle with salt and pepper to taste.
• Garnish soup with chopped fresh cilantro.
• Serves 6-8.
• This is the basic recipe I started with but tweaked it for my taste and BT I am going to try in with a ground lamb turkey mix sometime?
• After you have the stock ready to add the veggies {which could be anything on hand} I add the carrots and let them get a head start then add the parsley and bock Choy & zucchini just before the meat balls.
• When making the meat balls add the rice, mint and seasonings egg and stir well. I found that some brown rice doesn't get fully cooked in the 15 20 minutes it take the turkey to be well done so I precook it aldent, cool and then add it. When making the meatballs don't roll into balls real hard or they will be to tough, just stir loosely and plop in the boiling soup like you would if making dumplings. If you have to use dried mint like I had to on my last batch use plenty the fresh is so much better and the taste is hard to beat.