Mexican meatball soup with butternut squash and cilantro
Gluten-Free, Dairy-Free, Soy-Free, Paleo
30 – 40 Minutes
This homey soup makes for an easy one-pot dinner. A squeeze of lime at the end helps wake up the flavor of the paleo beef and pork meatballs.
In your bag
- 1 yellow onion
- 1 or 2 carrots (about 6 ounces total)
- ½ pound chopped peeled butternut squash
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 3 or 4 sprigs fresh cilantro
- 5 ounces ground beef
- 5 ounces ground pork
- 1 pasture-raised organic egg
- Meatball spice blend (cumin - granulated garlic - coriander - dried Mexican oregano)
- 1 lime
- ¼ pound shredded Savoy cabbage
Make It Ahead
Make the soup through Step 4 the night before to give the meatballs time to soak up even more delicious flavor. When preparing the cilantro in Step 3, chop only half and refrigerate the rest of the sprigs. Rewarm the soup the next day; when it is almost ready to serve, finely chop the remaining cilantro and cut the lime into wedges for garnish.
Calories 660, Protein: 540, Protein: 38g (76% DV), Fiber: 12g (48% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 165mg (55% DV), Sodium: 320mg (13% DV), Carbohydrates: 47g (16% DV), Total Sugars: 18g, Added Sugar: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.