- Preparation time
- 30 mins
- Cooking time
- 60 mins
- Difficulty
- moderate
- Serves
- 4 people
- Lunch
- March 23, 2016
Winter Albondigas – a Mexican flavored soup with butternut squash, meatballs, and shredded cabbage. A quick and delicious soup ready in less than 45 minutes that is Paleo, gluten free, dairy free and Whole30!
PrintWinter Albondigas Soup with Shredded Cabbage
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 3/4 pound butternut squash, peeled and cut into ?” cubes
- 1 tablespoon tomato paste
- 1 cup canned diced tomatoes
- 3 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
Meatballs
- 6 ounces ground beef
- 6 ounces ground pork
- 1 egg
- 1/4 cup cilantro, chopped
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Garnish
- 4 ounces napa cabbage, sliced
- chopped cilantro leaves
- 1 lime, cut into wedges
Instructions
- Soup
- In a sauce pot over medium-high heat, warm olive oil until hot but not smoking. Add the onions, carrots, and squash. Season with salt and pepper and cover, 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 of water. Bring to a boil and reduce to a simmer. Cook until the soup slightly thickens, 2 to 3 minutes.
- Meatballs
- In a mixing bowl, combine the ground beef and pork. Add the egg, spices, salt, pepper and cilantro. Mix well until combined.
- Using wet hands, form the meatball mixture into 2-inch diameter balls. Makes about 16 meatballs.
- Add the meatballs to the soup. Bring the soup back to a boil, reduce to a simmer, and cook until the meatballs are just slightly pink in the center, 5 to 7 minutes.
- Serve
- Serve the soup warm and top with cilantro and cabbage. Serve with lime wedges.
- Notes
