Mexican albóndigas soup with butternut squash and cilantro

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

One-Pan Meal

Mexican albóndigas soup with butternut squash and cilantro

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 530 Calories/Serving

30–40 Minutes

Soup can sometimes get overlooked as a dinner option, but it’s an easy, one-pan solution. This Mexican-inspired paleo spin features hearty meatballs and butternut squash.

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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.
  • 2 yellow onions
  • 3 or 4 carrots (about ¾ pound total)
  • 15 ounces chopped peeled butternut squash
  • 2 tablespoons tomato paste
  • 2 cups diced tomatoes
  • 1 cup vegetable broth
  • 6 or 7 sprigs fresh cilantro
  • 10 ounces ground beef
  • 10 ounces ground pork
  • 2 pasture-raised organic eggs
  • Albóndigas spice blend (dried Mexican oregano - cumin - coriander - granulated garlic)
  • ½ pound Savoy cabbage
  • 2 limes
Chef's Tip
Before cooking the meatballs, you can test the seasoning of the meat mixture by cooking a tablespoon or so in a small frying pan over medium heat on the stovetop.

Nutrition per serving

Calories: 530, Protein: 36g (72% DV), Fiber: 11g (44% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 170mg (57% DV), Sodium: 240mg (10% DV), Carbohydrates: 45g (15% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop the yellow onions.
  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise into ¼-inch-thick half-moons.

2

Start the soup

In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, carrots, and squash, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the tomato paste and stir to coat the vegetables, then add the tomatoes, vegetable broth, and 5 cups water. Bring to a boil, reduce to a simmer, and cook until the vegetables are just tender and the flavors have developed, 5 to 6 minutes.
While the soup simmers, prepare the meatballs.

3

Prep the meatballs

  • Finely chop the cilantro. Set aside half for garnish.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Repeat with the ground pork.
In a large bowl, using a whisk or fork, blend the eggs with the albóndigas spice blend and half the cilantro. Add the beef and pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 2-inch meatballs.

4

Cook the meatballs; finish the soup

Add the meatballs to the soup. Return to a boil, reduce to a simmer, cover, and cook until the meatballs are cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the meatballs cook, prepare the garnishes.

5

Prep the garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Cut the limes into wedges.

Serve

Transfer the soup to individual bowls. Top with the cabbage and remaining cilantro and serve with the lime wedges.
Kids Can!
  • Divide the cilantro into two portions.
  • Measure out 5 cups water.
  • Practice saying “albóndigas.”
  • Set the table.
  • Compliment the cook.