Mexican Meatball and Mushroom Soup
with carrots / coleslaw mix
This Mexican classic gains so much flavor in a short amount of time.
Smarts: Be sure to cook the vegetables very well before adding the stock - that's the key to building a great base of flavor.
Ingredients
- Beef, ground and lean - 1 lb
- Almond meal - 1/4 cup
- Eggs - 1
- Salt - 3/4 tsp
- Coriander, ground - 1/2 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Carrots - 12 oz , chopped
- Onions, medium - 1 , diced
- Garlic - 2 cloves , chopped
- Mushrooms, any type - 10 oz , chopped (look for pre-chopped to save time)
- Avocados - 1 , sliced
- Oil, olive - 2 Tbsp
- Coleslaw mix - 10 oz
- Tomato paste - 2 Tbsp
- Chili powder - 2 tsp
- Oregano, dried - 1 tsp
- Hot sauce (opt), use your favorite - 1 tsp
- Stock, any type - 6 cups
- Cilantro leaves - 2 Tbsp
Prep
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Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make meatballs - Combine ground beef, almond meal, eggs, salt, ground coriander, garlic powder, and black pepper. Gently mix together with a spoon or with your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)
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Mushrooms - Chop. (Can be done up to 3 days ahead)
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Avocados - Slice avocados.
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Make
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Heat a Dutch oven or large saucepan with oil over medium-high heat. Add carrots, onions, garlic, and coleslaw mix. Season with some salt and cook until the coleslaw cooks down and begins to soften, 5 to 7 minutes.
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Stir in the mushrooms and continue cooking until the mushrooms are soft and the vegetables are starting to caramelize on the bottom of the pan, 8 to 10 minutes more. (Add some water if the vegetables get dry and start to stick to the bottom of the pan.)
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Stir the tomato paste, chili powder, oregano, and hot sauce into the vegetables and cook until fragrant, ~2 minutes.
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Pour the stock into the pan, scraping up any browned bits on the bottom of the pan. When the stock begins to simmer, gently add the meatballs to the simmering stock. Cover the pot with a lid and simmer until the meatballs are cooked through, 10 to 12 minutes.
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When the meatballs are done cooking, taste the soup and season with some more salt and pepper or hot sauce.
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Divide the soup between bowls. Top with avocado and cilantro leaves. Enjoy!
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