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Mexican Meatball Soup with Butternut Squash

The Organic Kitchen
  • 40 minutes
  • Serves 2

INGREDIENTS

5 oz

Ground beef

5 oz

Ground pork

1

peeled butternut squash, diced 1/2

1

Carrot

2 tbsp

Cilantro, Fresh

1/4 tsp

Coriander

1/2 tsp

Garlic powder

1

Lime

1/4 lb

Napa cabbage

2 tsp

Oregano, dried

1 cup

Tomatoes

1

Yellow onion

1

Pasture-raised organic egg

1 cup

Chicken stock

1 tbsp

Tomato paste

1

Pepper

1

Sea salt

1

Olive oil

3/4 tsp

Cumin