Cajun Meatball Soup with Peppers, Onions, and Mushrooms
and green salad
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
- 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
- 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
- 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
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Bell peppers / Onions (for soup and meatballs) / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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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)
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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)
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Meatballs - Slice in half. (Can be done up to 3 days ahead)
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Mushrooms (if not pre-sliced) - Slice. (Can be done up to 3 days ahead)
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Cucumbers - Prep as directed.
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Make
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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.
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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.
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Add in garlic, Cajun seasoning, and aminos and saute until fragrant, 1 to 2 minutes more.
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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.
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While soup is simmering, toss cucumbers and salad greens with vinaigrette until dressed to your liking.
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Enjoy soup with salad on the side.
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