Mexican Meatball Soup, one of my most favorite and easiest dishes! This healthy soup is made with nourishing bone broth, lots of superfood spices and fresh organic vegetables. Great for cold winter days or when you’re just feeling like you need a boost. I incorporated a few non traditional spices to add more immune boosting power to every spoonful!

3 lbs organic ground beef

2 cups cooked white organic rice or organic quinoa

3 cups finely chopped organic carrots (I use carrot juice pulp when  I have it)

1 cup organic celery chopped

1 red onion chopped

5-6 cloves garlic minced

1 inch fresh organic ginger grated

2 organic eggs beaten

1 tsp organic black pepper

½ tsp Organic celery salt

½ tsp Organic clove powder

½ tsp organic thyme

1 tsp organic turmeric

½ tsp organic oregano

1 tsp organic celery salt

1 tablespoon Himalayan salt plus more to taste

2 cups organic parsley chopped finely

Or ½ to 1 cup organic cilantro chopped finely

1 gallon homemade beef, chicken bone broth or vegetable broth (I like to have this made ahead so it’s ready in a snap). Try this recipe from my dear friend Tiffany Davis’ blog : https://www.imperfectlyhappy.com/crockpot-bone-broth/

Optional garnish:

Chopped organic radishes

Chopped cilantro

Lemon wedges

Fresh garlic slivers

Queso fresco or Feta cheese

chopped jalapeño or serrano chiles

In a large bowl mix ground beef, 1 TB salt, pepper, turmeric, celery salt, clove powder, and egg.  I like to use plastic gloves and mix by hand.  Then add in parsley, carrots, minced garlic, and ginger.  Lastly, break up rice or quinoa and gently mix in.

Form meatballs anywhere from 1 ½ to 2 inches diameter depending and how you like  to eat them (or how much of a rush you are in lol!)  In a large pan, brown the meatballs in avocado oil and turn periodically till all sides are browned.  Don’t let them cook all the way through though.

Remove meatballs into a large soup pot and add broth.  Bring to a boil and skim scum off the top.  Add chopped red onion and celery, lower heat and let simmer for about 20 minutes.  Check a meatball or two to make sure they are cooked through.  Add additional salt to taste, and more pepper and minced garlic if desired.  You could also add a chopped serrano pepper or chipotle for more zest and spice!

Serve into bowls and add garnishes if desired. Can be stored in refrigerator for about 4 days. You can also use ground organic turkey for this recipe. Let me know if you try this recipe and what you think!

Love and Blessings,

Becky