cubanoscooking

Hi everyone it’s been awhile here since I added a recipe on my blog channel . We have been busy with life, making lifestyles changes and overall busy .Today I’m making protein balls for my husband and son. This recipe is so simple and kid friendly , not to mention filling for a quick pick me up during the day or when you have a sweet tooth but want to be fueled with the right things . Note : Recipe is inspired from @wellness.homemade ( Give her a follow, she provides great content on food swaps, reading labels, and making better choices) Ingredients : 2 cups of Seven Sundays ( Wild and Free Blueberry Chia ) 3/4 cup nut butter of choice ( creamy is best ) ( I used nutzo butter , but you can also use Santa Cruz ) 1/3 cup of chocolate chips ( I used Enjoy Life ) 1/4 cup of honey 1/3 cup of protein powder of your choice Cookie scoop ( mine broke during mid video 😅 ) Directions: Combine all ingredients together in a bowl Roll into balls or use a small cookie scoop Refrigerate and enjoy the next day ! ** Note: the recipe is for one batch, as it’ll make approx. one dozen . I made two batches , one for my husband and one my son ** If you feel like this video was useful give it a thumbs up , and subscribe . As always I hope your day goes well and that you know that God loves you . Be blessed !

Hello again, today we will be making a simple and quick recipe that anyone can make even when you don’t feel like cooking . Is kid friendly and family approved . Ingredients: 2 cups of rice ( I did 1 1/2 cup of rice today ) 2 1/2 cups of chicken broth ( I did 2 cups of water ) 2 tbs of butter 1/2 cup of chopped onions 1 tbsp of garlic powder 1 tbsp of parsley Salt and pepper to taste Some paprika for color 2 oz of pasta ( mix of spaghetti and vermicelli ) 1 tbsp of chicken bouillon if you don't have chicken broth Directions : One a medium size pot bring heat to low medium and add the butter. When the butter has melted bring heat to medium to sauté the onions . Add the chopped onions and sauté for approx 3 mins . Once sauté add the pasta mixture of spaghetti and vermicelli and stir to combine until golden brown. You can bring the heat to a medium to high heat just make sure to stir frequently to avoid the pasta mixture from burning . We want it golden brown . Add the rice mix to combine , and add the chicken broth . Season the rice with the garlic powder , parsley , salt and pepper and paprika . Let the rice come to a boil until the chicken broth has evaporated. When all liquid has evaporated stir once , then reduce heat to low , and cover for 20 minutes . After 20 minutes the rice should look nice and fluffy. You may give it a stir and turn off the heat and let it sit for another 10 minutes . Enjoy with chicken and some veggies . I airfried some chicken nuggets from Bare and added some sweet peas . Delicious and simple! If you like this recipe please give it a thumbs up, share and subscribe . You can always leave a comment or any questions . Today’s reminder is: God’s love is unending , he’s always there waiting for us to come back to him no matter how many times we have failed . Be blessed !

Welcome back to Cubano's cooking. Today we will be making the most waited recipe . My recipe is inspired from @homeofherown ( she's on Instagram https://www.instagram.com/homeofherown/ as well on TikTok ). I was very skeptical about making this recipe out fear of failing. Baking is not my strongest thing when it comes to cooking, however, I have been practicing :) . I have also come to learn for the past few months that great quality ingredients free from additives, gums, or weird word ingredients that we can't pronounce are not good for us and can also affect the food we make and consume. After using good quality ingredients on other of my baking recipes such as ( My family's fav Blueberry Lemon Loaf Recipe ), I came to the conclusion that my homemade tortillas were going to turned out AMAZING. I was also tired of buying the store flour tortillas and felt disappointed that my entire meal had clean ingredients expect the tortillas . This would leave me really bloated and not satisfied. As someone who suffers from gut issues ( currently on recovery still ).Often times these foods have so many bad ingredients that the one thing we often do is eat more without feeling satisfied or full making us consume more than we should. Making this recipe and actually eating these tortillas today has not only made me feel satisfied and full for longer but I don't feel the need to consume more or overeat. I hope this recipe helps anyone who wants to not only eat better, but feel batter when you cook with whole foods, and not foods with the worst ingredients .Trust me you won't come back for store bought tortillas ever again. My recipe is inspired from @homeofherown ( she has some incredible homemade recipes that anyone can follow ). This recipe is simple an anyone can make it. The best thing is it only has 5 ingredients. Ingredients: - 3 cups all purpose flour ( I used King Arthur unbleached all purpose flour ) - 1 stick of unsalted butter of your choice ( I recommend Organic Clover Sonoma Unsalted Butter ) -1/2 tsp baking powder - 1/2 tsp of salt -some olive oil Instructions: - Add 1 cup of water in a microwave/stovetop/oven safe cup or bowl, and 1 stick (8tbs) of butter. Warm it up until the butter is completely melted. -Mix dry ingredients before adding in your butter/water mixture.Slowly add water mixture.Once your dough is kneaded, cover with a clean towel for 15 minutes and let it rest. - Prepare the skillet and brush some olive oil and turn stove top on medium to high heat. Make sure you pay attention to the heat you don't want to burn your tortillas. While skillet is warming up, cut your doughs up into little balls and roll out your doughs before adding on a skillet! Once tortillas cook, store them in a plastic ziplog bag . Continue the process of brushing the skillet with olive oil, cooking the tortilla, and storing them in the ziplock bag until all the dough is gone. It was my first time so I know the tortillas were a little deformed , but the taste is amazing! I got better at making the shape by my third batch. I made 3 batches since we love to use the homemade tortillas for tacos, and quick breakfasts. Since this was a trial there were leftovers so we decided to have breakfast burritos for supper as well. We all had two tortillas .It's less food but you feel full for longer and I cook less yay :) . My feet needed rest. I paired these homemade flour tortillas with some eggs, bison sausage ,delicious ;( Bought them at Costco called Force of Nature ) , some mushroom , and also made homemade refried beans. Whenever I'm busy I like to make big batches so that I'm not all day on the kitchen ; which is usually the case , but I love making these homemade meals for my family and giving them the best so they can feel good too. My husband and with our son's help they work super hard around the house and outside as well ,therefore I work hard in making the food that will fuel their body properly so that they can have the energy they need to continue with their daily work . For storing : Simply let the tortillas cool down completely and you can transfer them to a dry new ziplock bag. As the tortillas cool down you'll see moisture build up and you want to make sure they stay nice and dry to avoid the creation of mold, hence I transfer into a new ziplock bag. Remember these are homemade and will only last 3-4 days on your pantry . However if you want them to last longer simply put them on your fridge and they will last up to a week. For Heating: I pre-heat my oven at 300F degrees. I wrap the tortillas in aluminum foil and cover them, placing them in the oven for 10-15 minutes until fully heated through. They will taste fresh and as if you just made them. if you found this recipe helpful, click like , share and subscribe. Be Blessed ! I found this Verse of the day perfect for today: Verse: “When I am afraid, I put my trust in you.” - Psalm 56:3 📖 Encouragement: Trusting God doesn’t mean you’ll never feel fear, but it does mean you have a place to turn when you do. Your trust in God serves as a foundation, providing stability and reassurance in uncertain times. Lean into that trust when fear tries to creep in. Prayer: Dear God, in moments of fear and doubt, help us to turn to You. Strengthen our trust in Your goodness and reliability. In Jesus’ name, Amen. 🙏🏼

Welcome back to my channel! Today I will be making my husband’s favorite, lamb stew. This recipe is very easy to make so don’t be intimidated by it. You can make it on a stock pot or on an instant pot. Remember that cooking time may vary on instant as it’ll probably take less time. I make this recipe at least twice a month. I’m not going to lie I was very skeptical when my husband brought the lamb stew home. I had no clue on how to make it and didn’t want to waste the meat with a bad recipe. I came across this recipe ( follow this recipe if you’re making it on the instant pot https://foodiesterminal.com/2019/02/lamb-stew-recipe-instant-pot ) ; and have learned to make it on the stock pot my own way. I’m going to be honest I much rather make it on a stock pot rather than an instant pot, but if an instant pot is all you have the recipe will be good either way). I also found out that removing some of the ingredients gave the recipe a much better taste. I’ll add all the ingredients (even the ones I didn’t use, feel free to adjust in your own way  ) INGREDIENTS: 2.1 lbs of shoulder cut lamb meat (or made into small stew pieces.) (The ones I buy in HEB are already precut, I just get two packages of lamb stew) ¼ cup extra virgin oil 1 Large onion (diced into small squares) ( I used sweet onion ) 6 pods garlic (minced) ½ tbsp pepper ¼ tsp turmeric (OPTIONAL) Salt to taste Note: I added more salt to taste towards the end of my cooking time along with turmeric, flour and pepper. 1 sprig of fresh rosemary (if fresh is not available just use ½ tsp of dried rosemary) ½ cup red wine (I used Dark Horse) (adjust if needed). If you don’t have red wine, you’re more than welcome to use cooking wine. 3-4 cups of chicken broth (low sodium) (adjust if needed) 2 bay leaves Fresh thyme (5-6 branches) 1.5 cup Yukon potatoes (peeled and sliced in chunks) (I recommend using red or yellow potatoes. For thicker consistency use yellow  ) 4 carrots (whole, made into 2 pieces or just halved) ½ cup celery (made into 2-2.5″ sticks) (I didn’t use celery. I personally think it taste better without it but if you want to add them you can) ½ cup turnips (diced into big chunks) (I usually add ¾ cups but didn’t have any for this recipe) 1 tsp All-purpose flour (More for thickening the stew). I used 1 tsp then add ½ tsp after everything is in pot ). Note: If you’re sensitive of all-purpose flour you can use whole wheat flour. I honesty prefer to use whole wheat flour and is less heavy on my stomach in my opinion. 2 tsp tomato paste DIRECTIONS: Marinate the lamb pieces very well with pepper, flour, salt, rosemary & turmeric (optional). For best results let it marinate overnight. If you don’t have time to marinate it, put it on the fridge for at least an hour before cooking and let it rest for at least 15 minutes before cooking. Heat your stovetop to med-high heat. On your stock pot add olive oil. Once the oil becomes hot add the marinated lamb meat & sear very well for about 8 minutes. Stir once again and let it sear for another 8 minutes until the meat gets light brown. Don’t worry about the bottom of the pot getting brown, we’ll sear it with red wine later & scrap the bottom well to get all that flavor. Remove the meat and in the same pot add the chopped onion. Sauté for a couple of seconds and add the minced garlic. Sauté for a couple of seconds then add the red wine and deglaze the pot very well scrapping the bottom of the pan until that brown layer comes off. Let it simmer on med for about 6 minutes. Once you have deglazed the pot and the onions have tenderized, you’ll add the seared lamb meat back to the pot. Proceed to add the veggies, chicken broth, chicken bouillon, the tomato paste, the bay leaves, and fresh thyme. Note: I added more salt to taste towards the end of my cooking time along with turmeric, flour (for a thicker consistency) and pepper. Close the lid and bring stew to a boil. Once you bring to a boil, reduce heat to low and let it cook for about 4 hrs., stirring every hour if needed. NOTES: • You may use bigger pieces or stew pieces; this include bigger pieces of veggies. Both work extremely well. • Note : I added more salt to taste towards the end of my cooking time along with turmeric, flour and pepper. • If you want to transform the recipe to whole 30 skip the red wine. • Please do not skip the searing part. It adds extra flavors and colors to the lamb stew. • The lamb stew stores well in the fridge for 3-4 days in air tight containers. • All-purpose flour is the best thickener for your stew recipes. Make a slurry with flour + water. Add once the stew is cooked. You can also use whole wheat flour and it works just the same. • Turnip goes very well in this easy lamb stew recipe. You can also add zucchini or pumpkin to the stew if you’re feeling creative and want to get more veggies in your meal.

Hello and welcome back to my channel. Today we’re making a creamy white bean soup you’ll never forget. This creamy white bean soup with Kale is no ordinary soup! It has a super creamy texture without dairy or nuts (perfect for those with dairy / nut intolerance or for someone who’s simply cutting back on dairy). The soup contains wholesome and comforting yet gourmet flavor boosters that you’ll use in every single soup. Great for rainy days, or if you want a light yet filling Thanksgiving meal. It’s packed with five veggies (for those picky eaters; trust me they won’t notice  ), 19g of protein, and 16g of fiber. I love experimenting with new techniques that I can use towards other meals and tweak them making them my own. I used three techniques for an epic flavored soup: a bouquet garni, Italian gremolata, and finishing with olive oil. The recipe is unique because the soup gets its natural creaminess from just two ingredients: white beans and potatoes. No need for dairy, coconut milk, or cashews needed and very allergen friendly.
When partially blended, the cannellini beans and potatoes become velvety smooth while naturally thickening the soup. This technique makes this soup a flavor bomb: A bouquet garni, a French term for a bundle of herbs tied together. A bundle of fresh rosemary & sage + bay leaves infuses every spoonful with layers of deep woodsy flavors. A gremolata is stirred into each bowl of soup before serving. Made with just parsley, basil, lemon zest, and garlic, it takes mere minutes to make but adds a zesty, lemony pop to each bite. A drizzle of good-quality extra virgin olive oil at the end adds rich mouthfeel and body to this veggie-packed soup. INGREDIENTS: 1 generous tablespoon olive oil
1 large, sweet onion (or yellow onion or leek), diced (I used sweet onion)
3 sticks of celery, diced
3 medium carrots, diced
6 garlic cloves, chopped finely
½ teaspoon crushed red pepper flakes
3 ½ cups (840 mL) low-sodium vegetable broth** (I used almost 4 cups)
1 teaspoon kosher salt + more to taste
Freshly cracked black pepper to taste
1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced (I used about 1 ½ medium potato for that perfect creaminess)
2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) (I used 2 cans of cannellini beans)
1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch) (I used a medium bunch)
Good-quality extra virgin olive oil (for finishing) Important note: (I prep everything beforehand, so the soup gets done smoothly without problems). FOR THE BOUQUET GARNI: 2 bay leaves
1 large sprig of sage
1 large or 2 small sprigs rosemary ( I used two sprigs ) ; tied tightly together with kitchen twine*** Note: You can replace the rosemary with thyme if needed. GREMOLATA: 1 loosely packed cup (12g) Italian flat-leaf parsley leaves (I used Curley parsley since it was the only one HEB had )
½ loosely packed cup (8g) fresh basil leaves
2 large garlic cloves, left whole and peeled
2 medium lemons (I prefer organic since we're using the peel)
Coarse or flaky sea salt DIRECTIONS: Important note: (I prep everything beforehand, so the soup gets done smoothly without problems). Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot add your aromatics: add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-8 minutes.
Next, add the garlic and red pepper flakes (you can leave these out if you don’t want the kick). Sauté for another 2 minutes.
Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot.
Add in the bouquet garni, potatoes, cannellini beans, and artichokes (if using). Also add a teaspoon of salt and pepper to taste once. Stir well.
Bring the soup to a boil. Then reduce heat, cover the pot. Simmer the soup for 15 minutes, or until the potatoes are tender. While the soup is simmering, make the Gremolata. Note :( I prepared everything beforehand, so the soup gets done smoothly without problems). Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture Note: (Make sure to not zest the white pith underneath the skin) Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt. Let it rest in the fridge until is time to add on the soup. Once soup is done simmering, remove the bouquet garni. Transfer half of the soup to a stand blender (I used an immersion blender), and blend until thick and smooth Stir to incorporate. (Note: If using a stand blender then return this pureed soup back to the pot) If doing the One-pot option: Use an immersion blender throughout half of the soup but be sure to not blend it all. You want to retain some of the texture. Add the kale to the soup and simmer for 2-3 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. STORING NOTES: Refrigerate -If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup.
Freezing- You can also freeze it. Transfer the cooled soup to a few airtight containers. Store up to 3 months. * If freezing, do not add the gremolata. Instead, make the gremolata fresh when you are ready to reheat the soup. * IMPORTANT NOTES AND TIPS: FOR THE FRESH HERBS: To make the bouquet garni, I used fresh sage and rosemary, plus dried bay leaves. These three paired well with white beans.
Substitute: You can replace sage or rosemary with fresh thyme.
**Even though dried herbs can be used, they simply do not add the same punch of flavor. **
CANNELLINI BEANS: AKA white kidney beans. These are some of the creamiest beans out there.
Substitute: If you can’t find them, use another white bean.
YUKON GOLD POTATOES: When cooked down, gold potatoes naturally thicken this soup. I used just one and a half medium Yukon gold potato; however, if potatoes are your jam and you want that extra starch, feel free to add some more. **(you might want to add a bit more vegetable broth to compensate, which is what I did). **
Substitute: If you only have sweet potatoes available, add a small, sweet potato for a different flavor profile.
LACINTO KALE: Also known as dino kale. This lacinato kale is the preferred option! However, my HEB only had Curly Kale, so it is what I used.
Substitute: Curly kale works but may take a few extra minutes to become tender. Baby spinach is fine too, but will add a softer texture.
LEMONS: Lemon zest is a key element in gremolata and gives this soup its punchy finish. I prefer to use organic lemons for zesting.
EXTRA VIRGIN OLIVE OIL: This soup is naturally low in fat, the olive oil at the end really takes it over the top, adding a rich and luxurious mouthfeel that’s often missing in plant-based soups. USING INSTANT POT: You may need a touch more oil when using the Instant Pot.

This vegan soup is so filling, and filled with vegetables, you'll forget is vegan. We also have a furry friend that joined us during the make of this video ( let me know if you spot him :) ) Also big thanks to my husband for always lending a hand in the kitchen. xo Ingredients: 3 celery stalks ( you can use up to 6 celery stalks ) 1 whole onion 4 gloves garlic ( minced ) 2 head of fresh broccoli ( chopped ) 4 sprigs of fresh rosemary juice of 1 lemon 1tbs of onion powder 1 tbs of oregano pinch of salt and pepper 2 cans of cannelinni beans ( drained ) 8 cups of vegetable broth/ or bone broth ( 6 cups was good for me ) 1 cup of ditalini pasta ( You can find the pasta on Amazon if not available at your local store. This is the one i got https://a.co/d/60TJktb ) handful of spinach and a handful of fresh basil. Some parmesan or the cheese of your choice ( I used cheddar because I didn't have parmesan ) red pepper flakes 2 pieces of crispy sourdough of your choice ( you can also make your own ) Directions: To make: - Chop up the stalks of celery, and one white onion -Add to a large soup pot with 3 tablespoon of olive oil and the gloves minced garlic. - Sauté 3-5 minutes until fragrant and slightly softened - Add in the chopped broccoli (about 2 cups, 2 small heads were perfect for this recipe ) - Continue to sauté for another 3 minutes. - Stir in the fresh rosemary, the juice of one lemon, the onion powder, the thyme, oregano, pinch salt and pepper. -Add in vegetable broth or bone broth and bring soup to a simmer. -Once soup is simmering add the dry ditalini pasta and lower heat to medium. - Cook for 8-10 minutes until pasta is al dente. - After pasta is al dente, add two cans of drained cannelinni beans, a handful of spinach and a handful of fresh basil and let it simmer on low for about 3 minutes before serving. - Serve with parmesan ( or any cheese of your choice; we did fresh cheddar cheese ). Also add red pepper flakes and crispy sourdough. Enjoy. Hope you found this recipe helpful! As always if you like this healthy, filling recipes feel free to give it a thumbs up, and suscribe for more.

Roasted Cherry Tomato Soup The best vegan tomato soup, your kids won't even notice is vegan :) Creamy, dreamy, vegan and delicious. No heavy creamy needed for this one. Watch until the end for a surprise guest :) Ingredients: 2 lbs cherry tomatoes 1 yellow onion, roughly chopped 2 head garlic, top sliced off 2 yukon gold potato, chopped ½ tsp black pepper 1 ½ cup vegetable broth 1 tsp salt ½ cup fresh basil Note: You'll also need a roasting tin, parchment paper and a high speed blender or an immerson blender . Directions: Preheat the oven to 400F. On a parchment lined baking sheet, add the cherry tomatoes, onion, garlic, potato black pepper and salt. Allow to bake for 35 minutes, until the cherry tomatoes have burst. Once the vegetables have cool down and are safe to handle, transfer all ingredients to a medium a large pot or a high speed blender. You can also use an immerson blender once the all ingredients are in the pot.Along with the basil and vegetable broth blend until completely smooth. Taste and adjust seasonings as needed. Swirl with pesto and coconut milk if desired. Enjoy and follow for more. Note: While the soup stays warm start preparing to make the sourdough grilled cheese. Follow the recipe below: Sourdough Grilled Cheese Recipe: Ingredients: 2 slices sourdough bread ( I got a fresh sourdough bread with rosemary from HEB's bakery ) 2 tablespoons butter softened, divided ( I use Kerry Gold brand ) 2 slices cheddar cheese 2 slices swiss cheese 2 tablespoons mayonnaise divided ( I used light mayo ) Directions: Heat large skillet over medium-low heat. While skillet warms, spread 1 tablespoon softened butter on one side of each piece of bread. Place 1 slice of cheddar and 1 slice of swiss ( each cheese divided to make to pieces ) on top of one slice of buttered sourdough. Top cheeses with another slice of buttered sourdough, with buttered side facing cheeses. Repeat with remaining bread and cheese to form second sandwich. Spread ½ tablespoon mayonnaise on outside of top piece of sourdough for each sandwich. Place sandwiches in warm skillet, mayonnaise-side down, and spread another ½ tablespoon mayonnaise on outside of bread facing up. Cook sandwiches 3 to 4 minutes, then flip sandwiches over and cook another 3 to 4 minutes, until bread is golden brown and cheese is melted. Serve warm as-is or with desired sides such as tomato soup. Note: If your bread is cooking faster than the cheese is melting, cover the skillet with a lid for 1-2 minutes. Serve with any desired side or my kid's favorites tomato soup. Enjoy and follow for more. This recipe is super kid friendly and will leave them coming back for more.

Testing my DJI mobile stick and filmed one of our daily meals ( Healthy Mexican Meatball Soup ) This classic Mexican Meatballs soup with healthier options is so delicious and easy to make. It's the perfect comfort food to make on a cold or rainy day. If you would like to try this recipe follow the recipe below . You can also subscribe to my channel on Rumble . Have a great day ! Be bless ! ————————————————————— Healthy Mexican Meatball Soup Ingredients: For Meatballs: 1 ground turkey (recommended 80% lean / 20% fat) 1 egg ¼ cup chopped fresh spearmint, (lightly packed) - or use about 2 teaspoon dried mint ¼ cup chopped parsley , (lightly packed) ½ cup uncooked white rice ½ tablespoon minced garlic 1¼ teaspoons cumin powder 1½ teaspoons kosher salt ½ teaspoon dried oregano 1¼ teaspoons onion powder ½ teaspoon black pepper 1/4 teaspoon of adobo and sazon For Soup: 2 tablespoons olive oil 1 can of cannellini beans ( extra protein ) rinsed 1/2 teaspoon tomato paste 1 teaspoon of chicken bouillon 1½ cups diced yellow onion 1 serrano peppers, (seeded and chopped) Or use 1 small poblano pepper ½ tablespoon minced garlic 4 cups chicken broth 2 cups water 2 carrots, (peeled and diced) 1 whole fresh tomato 8 oz small red potatoes, (cut into 6 pieces each, or cut in half if you are using baby potatoes) 1 zucchini , (diced) Instructions: Soak the rice in water for 20 minutes, rinse and drain. In a large bowl, mix all the meatballs ingredients just until everything is combined (do not over mix) then chill for at least 10 minutes in the fridge. Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs. Heat oil in a large Dutch oven at medium heat. Sauté onion for 4 minutes, add serrano peppers and cook for 1 minute. Add garlic and cook until fragrant. Add carrots, and diced tomatoes. Stir for 2 minutes. Add tomato paste and chicken bouillon . Stir for another minute. Add chicken broth, water, potatoes, cannellini beans and meatballs. Bring the soup to a boil then reduce the heat, cover, and simmer for 15 minutes. Add zucchini and simmer for another 15 minutes or until the veggies are tender. Adjust seasoning with salt, black pepper, or a dash of cayenne pepper if needed. Important Notes : Use 80% lean / 20% fat ground meat to ensure that your meatballs stay juicy. Or, use 90% or 93% lean if you want to limit your saturated fat intake and don’t want to skim off the fat that rises to the top of the soup. Remember to soak the uncooked white rice in cold water for 20 minutes before adding it into the mixture.