Customer Favorite

Mexican meatball soup with butternut squash and cilantro

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 660 Calories/Serving

30 – 40 Minutes

Known as albóndigas, and traditionally simmered in a warming broth like this one, meatballs are a popular comfort food throughout Mexico—each region has its own recipe. Here, beef and pork are combined for added richness. Be sure not to overmix the raw meat; gentle handling leads to tender meatballs.


  • 1 yellow onion
  • 1 to 2 carrots
  • ½ pound chopped peeled butternut squash
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 cup chicken stock
  • 5 ounces ground beef
  • 5 ounces ground pork
  • Fresh cilantro
  • 1 pasture-raised organic egg
  • Meatball spice blend (dried Mexican oregano - cumin - coriander - granulated garlic)
  • ¼ pound Napa cabbage
  • 1 lime



Prep the vegetables

  • Peel and coarsely chop the yellow onion.
  • Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.


Start the soup

In a medium sauce 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, 3 to 4 minutes. Add the tomato paste, stirring to coat the vegetables. Add the tomatoes, chicken stock, and 2 cups water. Bring to a boil, reduce to a simmer, and cook until the flavors have developed, 5 to 6 minutes.
While the soup cooks, make the meatballs.


Prepare the meatballs

  • Cut a small corner from the ground beef and pork packaging and drain off any excess liquid; transfer the meats to a plate and pat dry with a paper towel.
  • Finely chop the cilantro; divide the cilantro into 2 equal portions, one for the meatballs and one for the garnish.
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 and season generously with salt and pepper. Using wet hands, mix until well combined, then form the mixture into 2-inch balls.


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 soup simmers, prepare the remaining garnishes.


Prep the remaining garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Cut the lime into wedges.



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

Nutrition per serving: Calories 660, Protein: 35 g, Total Fat: 41 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 12 g, Cholesterol: 175 mg, Carbohydrates: 41 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 470 mg

Contains: eggs

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