Mexican meatball soup with butternut squash and cilantro
Paleo, Gluten Free, Dairy Free, Soy Free
30 - 40 Minutes
Known as albóndigas, and traditionally simmered in a warming broth like this one, meatballs are a popular comfort food throughout Mexico—each region has its own recipe. Here, beef and pork are combined for added richness. Be sure not to overmix the raw meat; gentle handling leads to tender meatballs.
- 1 yellow onion
- 1 to 2 carrots
- ½ pound chopped peeled butternut squash
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 cup chicken stock
- 5 ounces ground beef
- 5 ounces ground pork
- Fresh cilantro
- 1 pasture-raised organic egg
- Meatball spice blend (dried Mexican oregano - cumin - coriander - granulated garlic)
- ¼ pound Napa cabbage
- 1 lime
Prep the vegetables
- Peel and coarsely chop the yellow onion.
- Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Start the soup
While the soup cooks, make the meatballs.
Prepare the meatballs
- Cut a small corner from the ground beef and pork packaging and drain off any excess liquid; transfer the meats to a plate and pat dry with a paper towel.
- Finely chop the cilantro; divide the cilantro into 2 equal portions, one for the meatballs and one for the garnish.
Finish the soup
While the soup simmers, prepare the remaining garnishes.
Prep the remaining garnishes
- Cut away any core from the cabbage; thinly slice the cabbage.
- Cut the lime into wedges.
Nutrition per serving: Calories 660, Protein: 35 g, Total Fat: 41 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 12 g, Cholesterol: 175 mg, Carbohydrates: 41 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 470 mg