Mexican Meatball Soup

Ingredients

For the meatballs

• 1 pound ground lean beef
  • ½ tsp dried oregano
  • ½ teaspoons ground cumin
  • 2 garlic cloves, minced
  • 3 tbsp almond flour
  • salt, black pepper to taste

For the soup

• 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 celery rib, diced
  • 2 carrots, diced
  • 1 jalapeño peppers, seeded and chopped
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 zucchini, cut into 1/2-inch dices
  • 2 cups water
  • 3 cups homemade beef stock
  • 1 cup canned diced tomato
  • 1 cup chopped kale or spinach or chard
  • salt, black pepper to taste
  • lime wedges, to serve

Directions

1. To make the soup, in a pot heat the olive oil over medium heat.
2. Add the onion, carrots, jalapeno and celery and cook for 5 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the zucchini, cumin and oregano and cook for 1-2 minutes.
5. Add the homemade beef stock, water and diced tomatoes and bring to a boil.
6. Meanwhile, make the meatballs.
7. Place all the ingredients in a bowl.
8. Season with salt and black pepper to taste and mix to combine.
9. Form the mixture into small meatballs.
10. Add the meatballs to the soup and reduce the heat.
11. Cover with a lid and simmer for 20 minutes.
12. Add the chopped kale and simmer for an additional 15 minutes.
13. Season with salt and black pepper to taste and serve with lime wedges.

Serves: 4

From: paleogrubs.com