This Paleo Whole30 Mexican Meatball Soup is flavorful, packed with veggies, and so delicious! Gluten free, dairy free, egg free and nut free.
I’m excited to be collaborating again with a group of my blogging friends. We are bring you 5 delicious Cinco de Mayo recipes for you to try. It’s such a great variety and I’m sure you’ll love them all!
Erica and Justin of Real Simple Good are sharing Paleo Chicken Tinga
Mary of Mary’s Whole Life is sharing Paleo Jalapeño Margaritas
Michelle of Paleo Running Momma is sharing Paleo Whole30 Chicken Enchilada Stuffed Peppers
Amy of Wholesomelicious is sharing Paleo Instant Pot Chicken Mole
And I’m sharing this Mexican Meatball Soup. It is packs with veggies, which I love, and so delicious! The meatballs are tender and juicy and the broth is light and flavorful. Do not be intimidated by the long ingredient list, most of it is spices that you probably already have and the rest is chopped veggies. This would be great for meal prep since it’s just as good, or better, reheated.
Instant Pot Version
So after I made this once, I wanted to try it in the Instant Pot and make it even easier by not making the meat into meatballs. It came out just as good and I will probably make it that way again. I’ll write those instructions in the notes if you want to try it that way.
Low FODMAP Soup
This soup has no garlic or onion, but is still full of flavor. As usual, garlic oil and green onion are used for those flavors, as well as fresh cilantro and other spices. All the veggies are low FODMAP so you’re good to go there. (CLICK HERE for more info on low FODMAP)
Make ahead tip: get all the veggies chopped and store them in the fridge so the soup comes together faster. Just keep the zucchini separate since that is added at the end.
I think you will love this hearty, tasty soup. And make sure to check out the other fun recipes as well!
Paleo Whole30 Mexican Meatball Soup
- 2 tablespoons garlic oil
- 1/4 cup chopped green onion
- 3 cups diced carrots (3-4 large)
- 1 1/2 pounds diced potatoes (7 yukon golds)
- 1 teaspoon salt
- 6 cups broth or water
- 1 14.5 oz can fire roasted tomatoes
- 28 jar tomato puree
- 4 oz jar diced green chilis
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups diced zucchini (2 large)
- chopped cilantro (optional)
- Preheat the oven to 375° and line a sheet tray with parchment paper.
- In a large bowl, combine the beef, turkey, salt, pepper, oregano, cumin, garlic oil, coconut aminos, cilantro (if using) and chives. Mix well until everything is combined and spices are evenly distributed. Scoop into 1 tablespoon balls, it should make 48. Roll between palms to get smooth and place on the sheet tray. Bake for 15 minutes. Remove and let sit until ready to be added to the soup.
- While the meatballs are baking, make the soup. Add the garlic oil to a large stock pot and add in the green onion, carrots, potatoes and salt. Cook over medium heat for 5 minutes, stirring regularly. Add in the water, tomatoes, tomato puree, green chilis, cumin and oregano. Cover, reduce heat to medium/low and cook until veggies are tender, about 30 minutes.
- Add in the meatballs and zucchini and let cook 5 minutes, uncovered. Taste and salt more if necessary. Finish with more fresh cilantro if desired.