Mexican Meatball Soup with Butternut Squash

• Gluten free
• Paleo

• Meat

  • 5 oz Ground beef
  • 5 oz Ground pork

• Produce

  • 1 2 pound peeled butternut squash, diced 1/2
  • 1 Carrot
  • 2 tbsp Cilantro, fresh
  • 1/4 tsp Coriander
  • 1/2 tsp Garlic powder
  • 1 Lime
  • 1/4 lb Napa cabbage
  • 2 tsp Oregano, dried
  • 1 cup Tomatoes
  • 1 Yellow onion

• Refrigerated

  • 1 Pasture-raised organic egg

• Canned Goods

  • 1 cup Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 Pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 3/4 tsp Cumin

Found on theorganickitchen.org

Description

Directions

• Peel the onion and cut it into ½-inch pieces.
• Scrub the carrot and peel, if desired. Cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Finely chop the cilantro.
• Cut the lime into wedges.
• Peel and dice butternut squash
• Cut the cabbage into thin strips.
• Combine meatball spices and set aside.
• In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion, carrot, and squash. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 6 to 8 minutes.
• Add the tomato paste, stirring to coat the vegetables. Add the diced tomatoes, chicken stock, and 2 cups water. Bring to a boil, then reduce to a simmer, and cook until the flavors have developed, 2 to 3 minutes.
• While the soup cooks, start the meatballs.
• Drain the ground beef and ground pork on a paper-towel-lined plate.
• In a bowl, beat the egg with the meatball spice blend and half the cilantro. Add the beef and pork and season generously with salt and pepper. Using wet hands, mix until well combined, then form the mixture into 2-inch balls.
• 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.
• Transfer the soup to individual bowls and top with the cabbage and remaining cilantro. Serve with the lime wedges.