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Thursday 19 September 2024 17:58:08 GMT
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Whole30 Albondiga Soup **FOR THE TOMATO SAUCE** - 1 pound of tomatoes - 1/2 cup fresh cilantro - ¼ medium white onion - 2 garlic cloves - 1 tablespoon olive oil - 4.5 cups compatible chicken broth - 1 teaspoon oregano - Salt to taste - Bay leaf **FOR THE MEATBALLS:** - 1 pound of beef - 1 clove of garlic, minced or (1/2teaspoon garlic powder) - 1 cup Mint chopped - 2 tablespoons of white onion - 2 tbs Almond flour - 1 tbs arrow root powder - 1 large egg - ½ teaspoon black pepper - 1/2 teaspoon oregano - 1/2 teaspoon Salt to taste FOR THE SOUP - 4 Carrots diced - 1 russet Potatoes diced - 4 Celery sticks diced INSTRUCTIONS: 1. starting with the tomato sauce, roast tomatoes, onion, and garlic by placing them on a griddle, bbq, or roast them in the oven, making sure to flip them so they roast evenly. This can take 5-10 minutes. While they roast prepare the meatballs. 2. To prepare the meatballs, in a small bowl, place the ground beef, break it apart and then add all of the ingredients. Mix everything together then start forming meatballs. 3. Once tomatoes, onion and garlic are roasted, place them in a blender and blend until smooth, then add 1/2 teaspoon of salt. 4. Place a pot over medium-high heat and add olive oil. Once the oil is hot, add 2 tablespoons of onion and sautee until translucent then pour the tomato sauce very carefully to prevent the oil from jumping.  5. Add in carrots and potatoes, cook for 5 minutes,  add chicken broth, cilantro, 1 teaspoon of oregano, and bay leaf, bring to a boil.  6. When soup starts boiling, reduce the heat to low and carefully add each ball in the boiling tomato broth and cook for 15 minutes. 7.  Add celery and cook for an additional 5 minutes or until meatballs are fully cooked. 8. When ready to eat, serve the soup and add lime, fresh chopped onion, and cilantro.  Traditionally Albondiga soup is served with Mexican rice and tortillas, exclude them when doing Whole30. #Whole30 #whole30recipes #soupseason #glutenfreetiktok
Whole30 Albondiga Soup **FOR THE TOMATO SAUCE** - 1 pound of tomatoes - 1/2 cup fresh cilantro - ¼ medium white onion - 2 garlic cloves - 1 tablespoon olive oil - 4.5 cups compatible chicken broth - 1 teaspoon oregano - Salt to taste - Bay leaf **FOR THE MEATBALLS:** - 1 pound of beef - 1 clove of garlic, minced or (1/2teaspoon garlic powder) - 1 cup Mint chopped - 2 tablespoons of white onion - 2 tbs Almond flour - 1 tbs arrow root powder - 1 large egg - ½ teaspoon black pepper - 1/2 teaspoon oregano - 1/2 teaspoon Salt to taste FOR THE SOUP - 4 Carrots diced - 1 russet Potatoes diced - 4 Celery sticks diced INSTRUCTIONS: 1. starting with the tomato sauce, roast tomatoes, onion, and garlic by placing them on a griddle, bbq, or roast them in the oven, making sure to flip them so they roast evenly. This can take 5-10 minutes. While they roast prepare the meatballs. 2. To prepare the meatballs, in a small bowl, place the ground beef, break it apart and then add all of the ingredients. Mix everything together then start forming meatballs. 3. Once tomatoes, onion and garlic are roasted, place them in a blender and blend until smooth, then add 1/2 teaspoon of salt. 4. Place a pot over medium-high heat and add olive oil. Once the oil is hot, add 2 tablespoons of onion and sautee until translucent then pour the tomato sauce very carefully to prevent the oil from jumping. 5. Add in carrots and potatoes, cook for 5 minutes, add chicken broth, cilantro, 1 teaspoon of oregano, and bay leaf, bring to a boil.  6. When soup starts boiling, reduce the heat to low and carefully add each ball in the boiling tomato broth and cook for 15 minutes. 7. Add celery and cook for an additional 5 minutes or until meatballs are fully cooked. 8. When ready to eat, serve the soup and add lime, fresh chopped onion, and cilantro. Traditionally Albondiga soup is served with Mexican rice and tortillas, exclude them when doing Whole30. #Whole30 #whole30recipes #soupseason #glutenfreetiktok

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