Categories: Soup

Ingredients

• 2 Tbsp olive oil
• 1 med. onion, chopped
• 2 garlic cloves, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1 Tomato bouillon (or chicken tomato bouillon)
• 1 14.5 oz can of diced tomatoes (fire roasted are great)
• 1/2 tsp each salt, pepper
• 1 tsp dried oregano
• 2 large carrots, cleaned and sliced
• 2 medium red potatoes, peeled and cubed
• 2 medium zucchinis, cubed (or one yellow squash, one zucchini)
• 1 can corn (this is optional, I leave it out)
• 1 small bunch cilantro, chopped, set aside
• 1 lime, cut into wedges, set aside
• Meatballs:
• 1/4 C raw white rice (or brown)
• 1/4 C quinoa, rinsed throughly
• 1/2 lb each ground chuck and ground lamb (OR grnd chuck and grnd pork, OR 1 lb grnd turkey)
• 1/4 cup of chopped fresh mint leaves or 1 heaping tsp dried mint
• 2 T chopped cilantro
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tsp olive oil

Directions

1. Prepare the meatballs: Mix grains into meat, adding mint leaves, salt and pepper and spices.

2. Form mixture into 1-inch meatballs.

3. If making ahead, freeze on a cookie sheet and then store in freezer. If making fresh, put on cookie sheet and store in fridge until ready to put into soup.

4. Soup: In a large saucepan or stockpot, heat the oil and saute the onion until soft. Add garlic and saute just for 15 seconds.

5. Stir in tomatoes, water/stock and tomato bouillon. Bring to boiling.

6. Add potatoes, carrots, salt, pepper, and dried oregano. Simmer for 10 minutes.

7. Add meatballs** to simmering soup, a few at a time. Then add the zucchini.

8. Return soup to boiling; add 2 T of chopped cilantro (the rest is for serving/garnishing), reduce to simmer, cover and cook for about 30 min, or until potatoes and carrots are tender and meatballs are cooked through.

9. Garnish with chopped fresh cilantro and a spritz of lime.

10. **If using the frozen meatballs, cook in a 375 degree oven for about 8 mins. before putting in the soup.

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