“Darling, dinner is ready!”
Last night K and I were both exhausted, cranky, and had headaches that killed. With a lot of effort, I pulled myself off the cozy window seat just in time to rush to the grocery store before they closed to pick up some necessities – fresh protein, ibuprofen and sugar-free hot chocolate (obviously).
Less than an hour later I was ladling hot, spicy meatball soup into bowls and calling K to wake from his nap. Needless to say, our headaches were soon gone, and our bellies quickly warm and full of delicious, simple soup.
Alexandra’s Spanish Meatball Soup
(The word Spanish in the title of this dish is mostly just for flair. I don’t think anyone has ever made this in Spain… but I could be wrong. You can ask my Spanish amiga Pilar to confirm or deny this.)
- 1.5 liters broth (any kind low in sodium)
- 500 g 3-7% ground beef
- 1 yellow onion, diced
- A dash of olive oil
- Basil, dried and fresh
- Chili pepper, ground and flakes
- A bay leaf
- Salt and pepper
Cook diced onion in a dash of olive oil until soft. Add broth – a little at first to deglaze pot, then all at once. Add dried basil, paprika, chilis and salt to taste (I used about 1 tsp of each, but it depends on your spicing preferences). Bring to a simmer. Meanwhile, mix ground beef with salt and pepper and shape into approx. 15 small balls. Once soup is simmering, add meatballs and cook over medium heat until meatballs are cooked through (approx 15 min). Serve immediately with fresh basil.
And now you have seen our favorite Dukan diet soup – just right for a perfect, quick Dukan dinner!
Happy eating luvs!