Cajun Meatball Soup with Peppers, Onions, and Mushrooms
and green salad

Name: Cajun Meatball Soup with Peppers, Onions, and Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 Onions, medium, diced; 1 Eggs; 2 Tbsp Almond meal / flour; 1 tsp Oregano, dried; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 lb Beef, ground; for baking Parchment paper; 1 Bell peppers, red, diced; 1/2 Onions, medium, diced; 3 cloves Garlic, chopped; ~20 Baked meatballs, sliced in half (ingredients listed separately); 8 oz Mushrooms, any type, sliced (look for pre-sliced to save time); 2 Tbsp Oil, cooking; 1 Tbsp Cajun or Jerk seasoning (more or less, to taste); 1 Tbsp Bragg's / coconut aminos; 4 cups Stock, any type; 1 Tbsp Lime juice; 2 tsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Paprika; 3 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 8 oz Salad greens, any type

Active: 30 Total: 30

Original GF Paleo Vegetarian

Cajun Meatball Soup with Peppers, Onions, and Mushrooms

Leftover meatballs make for a totally new meal in this spiced soup with peppers, onions, and savory mushrooms. With a simple green salad on the side, this meal comes together fast.

Ingredients

Metric

Servings:

Baked Meatballs:

Onions, medium - 1/4 , diced
Eggs - 1
Almond meal / flour - 2 Tbsp
Oregano, dried - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Beef, ground - 1 lb
Parchment paper - for baking

Cajun Meatball Soup:

Bell peppers, red - 1 , diced
Onions, medium - 1/2 , diced
Garlic - 3 cloves , chopped
Baked meatballs - ~20 , sliced in half (ingredients listed separately)
Mushrooms, any type - 8 oz , sliced (look for pre-sliced to save time)
Oil, cooking - 2 Tbsp
Cajun or Jerk seasoning - 1 Tbsp (more or less, to taste)
Bragg's / coconut aminos - 1 Tbsp
Stock, any type - 4 cups

Green Salad:

Lime juice - 1 Tbsp
Vinegar, red or white wine - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Paprika - 1/2 tsp
Oil, olive - 3 Tbsp
Cucumbers - 8 oz , chopped
Salad greens, any type - 8 oz

Prep

Bell peppers / Onions (for soup and meatballs) / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lime juice, vinegar, mustard, honey, and paprika. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
Make meatballs - (Skip if meatballs were made ahead for Tuesday’s meal.) Whisk together eggs. Add onions, almond meal, oregano, salt, and pepper and stir until combined. Add in ground beef and gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork the mixture.) Form into 1” / 2.5 cm balls. Spread meatballs out on a parchment-lined sheet pan and bake at 400F / 218C until cooked through, 13 to 18 minutes. (Can be done up to 3 days ahead)
Meatballs - Slice in half. (Can be done up to 3 days ahead)
Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)
Cucumbers - Prep as directed.

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Make

Heat a Dutch oven over medium heat. Add cooking oil and then mushrooms. Saute until mushrooms are deep golden brown and tender, 6 to 8 minutes. Season mushrooms with some salt.
To mushrooms, add bell peppers and onions (portion for soup). Saute until peppers and onions are very tender and browning in spots, 5 to 7 minutes.
Add in garlic, Cajun seasoning, and aminos and saute until fragrant, 1 to 2 minutes more.
Add meatballs and stock to pan and bring to a simmer. Simmer for 5 minutes to heat meatballs through and let the flavors come together.
While soup is simmering, toss cucumbers and salad greens with vinaigrette until dressed to your liking.
Enjoy soup with salad on the side.

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