Mexican meatball soup
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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
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.
- 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.
Make the meatballs; prep the garnishes
- Coarsely chop the cilantro.
- Cut the lime into wedges.
Nutrition per serving: Calories: 540, Protein: 39 g, Total Fat: 28 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 14 g, Cholesterol: 170 mg, Carbohydrates: 39 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 800 mg