This Mexican meatball soup may be my new obsession.
mexican meatball soup Photo Credit: The Organic Kitchen
Ingredients:
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 2 Tablespoons Fresh cilantro, cut into fine strips
  • 1 lime
  • ½ pound peeled butternut squash, diced
  • ¼ pound Napa cabbage, sliced into thin strips
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 cup chicken stock
  • 1 lb ground turkey
  • 1 egg
  Meatball spice blend (combine prior):
  • 2 tsp dried oregano
  • 3/4 tsp cumin
  • 1/4 tsp coriander
  • 1/2 tsp garlic powder
  • sea salt
  • pepper
  • olive oil
  Instructions:   Soup:
  • In a pot over medium-high heat, warm 2 tablespoons oil until hot. 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.
  Meatballs:
  • In a bowl, beat the egg with the meatball spice blend and half the cilantro. Add the turkey and season generously with salt and pepper. Using wet hands, mix until well combined, then form the mixture into 2-inch balls.
  Finishing touches:
  • 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.