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MY LATEST SOUP OBSESSION | this soup is food for your soul

MY LATEST SOUP OBSESSION | this soup is food for your soul

I’m so excited to share my latest soup obsession with you – this soup is food for the soul! It’s a meatball and vegetable soup (very similar to albondigas, which is a Mexican meatball soup).

My meatball soup is packed with homemade, grass-fed meatballs, beef bone broth, cabbage, carrots, zucchini, and lots of delicious spices. I promise you, healthy comfort food has never tasted so good.



0:00 Intro
0:39 Seasoning the ground beef
1:30 Mixing the ground beef and seasonings
2:45 Forming the meatballs
3:10 My favorite soup pot
3:34 Start the soup, olive oil, onions, and salt
3:56 Add the garlic and tomatoes
4:24 Add the bone broth
4:49 Add the meatballs
5:08 Prepare the carrots, cabbage, and zucchini
6:25 Add the veggies and let simmer
7:00 Enjoy!

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A local New Jersey farm with superior quality in both taste and texture. They deliver to a bunch of states on the east coast (NJ, NY, PA, CT, DE, MA, MD, VT, DC) and are my number one choice if you live locally. You can save 10% off all of their products using code: C&D10 at check out.

I’ve been using Butcher Box for years. They deliver nationally and offer monthly subscriptions that make it super easy (and convenient) to access grass-fed meats. They are currently offering free ground beef (for life) to any first-time customers.

Kettle & Fire: (use code: SOGOOD20 to save 20%)
6-Quart Dutch Oven:
Wooden Spoon:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:


2 pounds grass-fed ground beef*
2 eggs
1 cup cauliflower rice
1/3 cup cilantro
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano

1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 cup diced tomatoes
1 teaspoon dried oregano
8 cups beef broth
4 carrots, peeled and sliced into rounds
1 small cabbage, cut into chunks (8-10 cups)
2 zucchini, cut into quarter moons

*optional (but recommended!)
1/4 cup fresh cilantro
1/2 lime, juiced

In a large bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregano. Add all meatball ingredients to a large bowl and combine well.

Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs (I get about 40 meatballs). Set aside.

Heat olive oil in a large Dutch oven, add in onion with a pinch of salt, and cook for 5-7 minutes or until softened and translucent.   Add in garlic and tomatoes, oregano, and another pinch of salt and pepper and cook for another 4-5 minutes.

Add in broth, bring to a boil and reduce back down to a simmer.  Carefully add meatballs and simmer for 12-15 minutes.  Add in carrots, cabbage, and zucchini and simmer for 30 minutes or until all the veggies are tender.

Adjust seasonings and finish with fresh lime juice and a big handful of fresh chopped cilantro.

Serving: 2 cups | Calories: 324kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g |Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g |Cholesterol: 97mg | Sodium: 1062mg | Potassium: 805mg | Fiber: 4g | Sugar: 6g |Vitamin A: 4373IU | Vitamin C: 47mg | Calcium: 102mg | Iron: 3mg

Disclaimer: product links may include affiliate links.
#meatballsoup #mexicanmeatballsoup #healthycomfortfood

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