Try this Mexican Meatball Soup recipe, or contribute your own.
Suggest a better description1. Peel and chop onion
2. Peel and chop carrots
3. In medium sauce pot over medium-high heat, warm 2 tbsp of oil until hot but not smoking. Add the onion, carrots and squash. Season with salt and pepper and cook, stirring occasionally until vegetables soften, 3-4 minutes. Add tomato paste, stirring to coat vegetables. Add the tomatoes, bone broth and 2 cups of water. Bring to a boil, reduce to a simmer and cook for about 5 minutes. While it cooks, prepare the meatballs.
4. Finely chop the cilantro.
5. In a large bowl sing a whisk or fork, blend the meatball seasoning with the egg and cilantro. Add the ground beef and pork and season with salt and pepper. Using wet hands, mix until well combined. Form the mixture into 2 inch balls.
6. Add the meatballs to the soup, return to a boil. Reduce to a simmer, cover, and cook until meatballs are cooked through, about 5-7 minutes. Remove from the heat and season to taste with salt and pepper
7. Thinly slice cabbage and cut lime into wedges
8. Transfer soup to individual bowls and top with cabbage. Serve with lime wedges
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1179g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 896 | ||
Calories from Fat: 396 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 192.8mg | 59 % | |
Sodium 326.6mg | 11 % | |
Potassium 3087.5mg | 81 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 55.3g | ||
Protein 61.9g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 896
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