August 17, 2021
Mexican Meatball Soup with Kale and Kabocha
Tender and juicy meatballs in a warm, smoky, and earthy broth with kale and some sweet tomatoes and Kabocha make for a satisfying and comforting Mexican-inspired soup.

Servings: 4
Calories: 378kcal
Ingredients
Meatballs
- 1 1/4 pound ground beef pork, turkey, or a mixture
- 1/2 cup pork panko or almond flour for pork-free
- 1 egg lightly beaten
- 1/4 onion chopped fine
- 2 tablespoons cilantro chopped fine
- 2 garlic cloves minced
- 1 teaspoon gelatin
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper fresh ground
Soup
- 1 tablespoon avocado oil
- 1/2 onion diced
- 2 stalks celery diced
- 2 garlic cloves minced
- 14 ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 tablespoon chipotle in adobo or 1/2 teaspoon dried ground chipotle
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 5 cups chicken broth
- 1 bunch Dino Kale tough stems removed and roughly chopped, or swap for zucchini
- 1 1/2 cups kabocha squash pre-cooked and cubed into bite-size pieces, ~3/4-inch cubes
- 1/2 cup cilantro chopped for garnish
Instructions
- Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
- Heat a large pot over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Remove to a large plate and set aside. Do not clean the pot.
- Add the onions and celery and cook over medium heat, stirring often until soft, tender, and the onions are translucent, about 5-10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes, paprika, chipotle, oregano, cumin, and salt. Cook for about 5 minutes then add the chicken stock. Bring the soup to a boil and add the kale. Cook, covered for 15 minutes, or until the kale is tender. Add in the cooked kabocha and meatballs and turn off the heat. Let stand for 10 minutes to warm everything through. Season to taste with salt and pepper before serving with fresh cilantro.
Notes
You can also add uncooked cubed kabocha, simply add it as you bring the soup to a boil and simmer until tender, it should be cooked through about the time the kale is cooked through, 15 minutes.
Nutrition Facts
Mexican Meatball Soup with Kale and Kabocha
Amount per Serving
Calories
378
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
95
mg
32
%
Sodium
2021
mg
88
%
Potassium
1180
mg
34
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
35
g
70
%
Vitamin A
2452
IU
49
%
Vitamin C
51
mg
62
%
Calcium
127
mg
13
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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