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Mexican meatball soup with butternut squash and cilantro

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

Customer Favorite

Mexican meatball soup with butternut squash and cilantro

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

2 Servings, 540 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 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

Chef's Tip

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.

Nutrition per serving

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).
Contains: Eggs

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.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop the yellow onion.
  • 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 medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, 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 2 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 cooks, 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 and pat dry with a paper towel. Repeat with the ground pork.
In a large bowl, using a whisk or fork, blend the egg with the meatball 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 lime.

5

Prep the lime

Cut the lime into wedges.

6

Serve

Transfer the soup to individual bowls. Top with the cabbage and remaining cilantro and serve with the lime wedges.

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