Mexican Meatball Soup

by Brennan Hill January 16, 2017

2 Packages of Western Grass Fed Beef Bone Broth

2 Cups of Water

1 Lb. of Pederson’s  No Sugar Bison

1 Lb. of Pederson’s No Sugar Chorizo

3 Tbs. of Cumin

3 Tbs. of Paprika

3 Tbs. Dried Cilantro

2 Cloves of Minced Garlic

3 Cups of Kale (Torn)

2-3 Carrots

2-3 Stalks of Celery

1 Med. Yellow Onion

2 Med. Size Jalapeños (Optional)

Fresh Cilantro

2 Tbs. Avocado Oil

Salt

Pepper

1. Heat oven to 350º. Add bison, chorizo, and garlic in a bowl, and mix together. Form mixture into meatballs. Place meatballs on cooling rack over a baking sheet. Place in heated oven for 20- 30 minutes.
2. Slice carrots, celery, jalapeño (optional), and onion. Sauté in a pot with avocado oil until soft.
3. Add broth and water into your pot.
4. Add cumin, paprika, and dried cilantro.
5. Let broth come to a boil, and then reduce to a simmer.
6. Once meatballs are finished, add to the broth.  
7. Let broth and meatballs simmer for 10-15 minutes.
8. Add torn kale.
9. Add salt and pepper to taste.
10. Enjoy!

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