In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mexican meatball soup

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

35 Minutes

This rich vegetable and meatball soup, also known as albondigas, is pure Mexican soul food. Served with fresh cilantro and lime, it’s a delicious comfort meal in cold or warm weather. Gentle handling is the key to tender meatballs: Instead of mashing the meat into shape, pat it with as little force as possible. Don’t worry if they aren’t perfectly round.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 yellow onion
1 to 2 carrots
1 pound summer squash
Fresh oregano
Broth spice mix (cumin - coriander)
½ teaspoon Aleppo chile (optional)
1 cup chicken stock
1 cup crushed tomatoes
10 ounces ground beef
1 pasture-raised organic egg
Meatball spice blend (garlic - smoked paprika - coriander - coconut flour)
Fresh cilantro
1 lime

Nutrition per serving

Calories 540, Total Fat 28g (36% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 800mg (35% DV), Total Carb. 39g (14% DV), Fiber 11g (39% DV), Protein 39g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the vegetables

Peel and thinly slice the onion.
Scrub and cut the carrot in half lengthwise, then crosswise on the diagonal ¼ inch thick.

In a pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and carrot and season with salt. Cook, stirring occasionally, until the onion begins to caramelize, 8 to 10 minutes. Meanwhile:

Trim and discard the ends of the summer squash. Cut in half lengthwise, then crosswise on the diagonal ¼ inch thick.
Pick and coarsely chop the oregano leaves; discard the stems.

To the pot with the onion, stir in the squash, oregano, spice mix, and as much Aleppo pepper flakes as you like. Season with salt and cook until fragrant, about 30 seconds. Add the chicken stock and crushed tomatoes. Bring to a boil, reduce to a simmer, and cook until flavorful, 8 to 10 minutes. While the broth simmers, prepare the meatballs and the garnishes.

Make the meatballs; prep the garnishes

In a bowl, using wet hands, combine the ground beef, egg, and meatball spice blend. Gently shape the mixture into 8 balls. Add them to the broth and simmer until the meatballs are firm and cooked through, 8 to 10 minutes. Meanwhile:

Coarsely chop the cilantro.
Cut the lime into wedges.

Serve

Ladle the soup into individual bowls, dividing the balls evenly between them. Garnish with the cilantro and lime wedges and serve.

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