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Friday, February 15, 2019

Paleo and Whole30 Butternut Squash Meatball Soup

Need a hug in a bowl?

It's February and that usually means all things couples. Sticking with this month's theme here is a great recipe to cook together (but very easy to do solo too). This savory meatball soup is not only easy to prepare, it delicious.

As usual, I will have some chronic pain and illness warrior tips.
Paleo and Whole30 Butternut Squash Meatball Soup

Grab a buddy if you have one available.

Ingredients:
1 large yellow onion coarsely chopped
4 carrots, cut in half lengthwise and then cut into 1/4" half moons.
1 bag of frozen butternut squash
1 T of tomato paste
1 can of Rotel
1 4oz can of Green Chilies
4 cups of Chicken Bone Broth
1 bunch of fresh cilantro
1 lb of ground beef
1 lb of ground pork
1 egg
1 lime
1 bag of shredded coleslaw mix
1 cup of pepitas (raw pumpkin seeds)




Meatball Spices
1T of cumin
1 t of granulated garlic
1/2 t of Mexican oregano
1/2 t of smoked paprika
salt and pepper to taste

Make it!

If you have a buddy, have them prep the meatballs while you are chopping vegetables. Regardless, prep the Meatball Spices. In a small bowl whisk together the meatball spices and set aside. My Mother-in-law recently mentioned she couldn't find Mexican Oregano in Georgia so here is some if you can't find it in your store.




In a large sauce pot on med-high heat, warm about 2 T of avocado or olive oil until hot. While oil is heating coarsely chop the onion. Add the onion to the pot and stir occasionally while peeling and chopping the carrots. Add the carrots and the bag of butternut squash to the onions and stir well. Season to taste with salt and pepper. Cook vegetables until soft and then add in 1 T of tomato paste. Stir to coat the veggie in the tomato paste. Add in the Rotel and green chilies. Stir. Add in the chicken bone broth. Bring to a boil and reduce to a simmer. Simmer for 5 to 6 minutes.

While waiting for the soup to boil, prep the meatballs (or have your partner do it while you work on the soup).

Drain any excess liquid from the beef and pork and then pat dry. In a large bowl, using your hands mix together the beef, pork, egg, and spice mix. Form into 2-inch meatballs, just a smidge smaller than a golf ball. The meatballs make 2 servings, approx. 40 meatballs. We put 20 on a baking sheet covered in wax paper and froze them for a repeat meal later on.

Bring the soup back up to a boil and carefully drop in 20 of the meatballs. Reduce to a simmer, cover the pot and simmer for 5 to 7 minutes.

While the meatballs cook prepare the lime and cilantro.

Cut off the two "pointy" ends of the lime and then cut into wedges. Wash and coarsely chop the cilantro. Get out the coleslaw mix and the pepitas.
When the soup is done, serve in bowls topped with the coleslaw mix, a sprinkle of pepitas, and garnish with cilantro and a lime wedge.

Serves 4. I'm going to adapt this for the instant pot so I will have an update out when I do!




Enjoy!






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