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Paleo Whole30 Mexican Meatball Soup



  • 1 pound grass-fed ground beef
  • 1 pound ground turkey
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 tablespoon garlic oil
  • 1 tablespoon coconut aminos
  • 1/4 cup chopped cilantro (optional)
  • 2 tablespoons chopped chives


  • 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)


Meatball instructions

  • 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. 

Soup Instructions

  • 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. 


*To make in the Instant Pot. Add garlic oil to the bottom of the Instant Pot and hit the "saute" button. Add in the beef, turkey, salt, pepper, oregano, cumin, coconut aminos, cilantro and chives. Cook about 5 minutes, until mostly browned. Add in the green onion, carrots, potatoes, water (only 3 cups though), salt, tomatoes (both), green chilis, cumin, and oregano. Hit "cancel" and place the lid on. Close the valve and hit the "manual" button. Cook for 10 minutes. Hit "cancel" and release the pressure. Add in the zucchini and cook for 5 more minutes (with the "saute" button).