Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you just made and carefully chose yourself.

I’ll often double up this recipe because it tastes even better the next day, and also freezes very well.

So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for next time you’re craving this DELICIOUS soup!

Makes about 4 servings

Ingredients:

For the meatballs:

• 1 lb. lean ground beef
• 1/3 cup oatmeal flour (rolled oats ground, pulsed, or blended into flour)
• 1 large egg
• 2 tsp dried oregano
• 1 tsp cumin
• 1/4 tsp coriander
• 1/2 tsp garlic powder
• sea salt and pepper, to your taste (about a 1/8 teaspoon each)

For your soup:

• 2 Tbsps olive oil, or avocado oil
• 1 large yellow onion, diced
• 3-4 fresh garlic cloves, minced
• 4 stalks celery, sliced thinly
• 1 large red bell pepper, diced
• 1 (15oz.) jar diced tomatoes, with juices
• 15 ounces black beans, drained and rinsed if using canned
• 4 cups chicken bone stock, or broth
• 2 fresh ears corn, corn cut from cobs

Garnish suggestions:

• a handful of freshly picked cilantro leaves, to garnish
• fresh sliced jalapeno peppers
• juice of 1 lime, and/or lime wedges

Instructions:

In a medium bowl, add all of your meatball ingredients and stir to thoroughly combine (or just get your hands in there like I do!).

Take about a spoonful of mixture and roll it between your palms to create a meatball.

Repeat with remaining mixture. (tip: use your cookie scoop to create evenly measured meatballs)

Heat the oil in a large stock pot over medium high heat.

Add in your meatballs and cook until they start to nicely brown on the sides (the meatballs don’t have to be cooked through at this point).

Stir in diced onion, garlic, celery, bell pepper and continue to cook until your veggies soften a bit, 3-4 minutes.

Add the diced tomatoes, chicken stock, black beans and the corn cut from the cob.

Bring to a rapid boil, then reduce to a simmer, and cook for 15-18 minutes.

Stir in lime juice and fresh picked cilantro leaves, and jalapenos, then enjoy!

❤Rachel

Mexican-Style Meatball Soup

August 23, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 1 lb. lean ground beef
• 1/3 cup oatmeal flour (rolled oats ground, pulsed, or blended into flour)
• 1 large egg
• 2 tsp dried oregano
• 1 tsp cumin
• 1/4 tsp coriander
• 1/2 tsp garlic powder
• sea salt and pepper, to your taste (about an 1/8 teaspoon each)

For your soup:

• 2 Tbsps olive oil, or avocado oil
• 1 large yellow onion, diced
• 3-4 fresh garlic cloves, minced
• 4 stalks celery, sliced thinly
• 1 large red bell pepper, diced
• 1 (15oz.) jar diced tomatoes, with juices
• 15 ounces black beans, drained and rinsed if using canned
• 4 cups chicken bone stock, or broth
• 2 fresh ears corn, corn cut from cobs

Garnish suggestions:

• a handful of fresh picked cilantro leaves, to garnish
• fresh sliced jalapeno peppers
• juice of 1 lime, and/or lime wedges

Instructions

1. In a medium bowl, add all of your meatball ingredients and stir to thoroughly combine (or just get your hands in there like I do!).
2. Take about a spoonful of mixture and roll it between your palms to create a meatball.
3. Repeat with remaining mixture. (tip: use your cookie scoop to create evenly measured meatballs)
4. Heat the oil in a large stock pot over medium high heat.
5. Add in your meatballs and cook until they start to nicely brown on the sides (the meatballs don't have to be cooked through at this point).
6. Stir in diced onion, garlic, celery, bell pepper and continue to cook until your veggies soften a bit, 3-4 minutes.
7. Add the diced tomatoes, chicken stock, black beans and the corn cut from the cob.
8. Bring to a rapid boil, then reduce to a simmer, and cook for 15-18 minutes.
9. Stir in lime juice and fresh picked cilantro leaves, and jalapenos, then enjoy!

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