“It’s Not Gourmet, Bro!” – Mexican Meatball Soup

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I love meatballs and I think you probably do too. I’ve got a few other meatball recipes on the site (sweet potato laced meatballsmeatball minestrone), but today’s recipe incorporates them into a soup! Better yet, this is a slow cooker preparation, which is so hands off, you can almost make it with your thoughts alone!

Sopa de Albondigasis a classic Mexican soup made with beef broth and chopped vegetables. There is no limit to the types of veggies you can use, so this lends itself well to a “kitchen sink” approach (cleaning out your veggie drawer). However, while this is a good way to prevent yourself from throwing food away, I always recommend using the freshest ingredients possible.

Okay, give this one a whirl. You’ll be glad you did!

Does your work matter? Is it possible to make a living doing what matters? I love doing what I do and I hope that it matters to you. I want to encourage you to make changes in your life that are in line with what you are passionate about. And, while you are doing that, you’ll need to eat 3+ meals a day. Do your best to…

“Keep Them Paleo!”

Your Pal,

Paleo Nick

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“It’s Not Gourmet, Bro!” – Mexican Meatball Soup

Ingredient List:

For the meatballs:

  • 1 pound grass fed beef (454g)
  • 1 pound Italian sausage (454g)
  • 1 egg
  • 1 teaspoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 small bunch fresh cilantro, chiffonade
  • Olive oil, as necessary for cooking meatballs

For the soup:

  • 2 quarts chicken stock
  • 2 Tablespoons Olive Oil
  • 24oz. (665g) butternut squash, precooked and mashed
  • 1 large onion (255g), large dice
  • 4 large carrots (375g), large dice
  • 3 stalks celery (300g), large dice
  • 1 zucchini (225g), large dice
  • 1 yellow squash (225g) , large dice
  • 4 small turnips (300g), large dice
  • 2 cups shredded (250g) cabbage
  • 1 Tablespoons Honey (40g)
  • 2.5 Tablespoons kosher salt
  • ½ Teaspoon black pepper
  • 4 bay leaves

Preparation Instructions:

  1. Combine first six ingredients in a large bowl and mix well until uniform.
  2. Heat a cast iron skillet over medium high heat, add enough olive oil to coat the bottom of the pan. Then, roll out meat mixture into balls about the size of a ping pong ball.
  3. Place the meatballs in the pan and brown on all sides.
  4. Once balls are browned, add them to the crock of your slow cooker. Add remaining ingredients and cook on high for 6 hours or low for 10-12 hours.
  5. When soup is complete, remove the bay leaves and season with kosher salt and pepper to your liking.
  6. Serve it up, be sure to share with your friends and smile because you are a Culinary Ninja!

“Keep It Paleo!”

Zone Breakdown:

Protein: (22)

We have 1 pound of grass fed beef (454g) and 1 pound of Italian Sausage (454g). Each, after cooking down cook down comes out to 365g.  With each block of Italian Sausage weighing 28.3g, we wind up with a total of 13 blocks, and each block of grass fed beef is 42g per block, which yields 8 blocks.

We also have 1 egg, which is 1 protein block.

Carbohydrates: (23)

We have multiple veggies mixed together to make up the Carbohydrate blocks.

24oz. (665g) Butternut squash,  – 95g per block – therefore we have 7 blocks

1 Onion (255g) – 95G per block – therefore we have 3 blocks from Onions

4 Large Carrots (375g) – 125G per Block – therefore we have 3 blocks from Carrots

3 Stalks of celery (300g) – 600g per block – therefore we have ½ block from celery

1 Zucchini (225g) – 450g per block – therefore we have 1/2 blocks from Zucchini

1 Yellow Sqaush (225g)- 450g per block – therefore we have 1/2 blocks from Yellow Squash

4 Small Turnips (300g) – 215g per block – therefore we have 1 ½ blocks from Turnips

2 cups shredded cabbage (250g) – 250g per block – therefore we have 1 block of cabbage

1 TBS of Honey  –.5 tsp per block – we have 6 blocks from Honey

Fat: (18+)

2 TBS of Olive Oil – 2 TBS = 6 TSP.  There are 3 blocks per TSP resulting in 18 fat blocks.  In addition, you use olive oil as needed to cook the meatballs.

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