Meatballs:
1/3 lbs ground turkey
1 lbs. ground beef (i use 1/2 beef and 1/2 ground lamb)
2 cloves garlic minced
1/2 bunch cilantro chopped
Salt & pepper to taste
Soup:
1 tetra pack / 1 liter. Organic chicken broth
1/2 chopped yellow onion
2-3 small zucchini sliced large
2-3 carrots, peeled and large chunks
2-3 stalks celery, medium chunks
The other 1/2 bunch of cilantro to taste
1/2 container of premade mild/medium chunky salsa
1-2 tsp. Olive oil, coconut oil, grape seed oil
Prep:
Mix meat ball ingredients lightly, form into balls, this amount make enough for 2 batches, one to freeze for later. May be done in advance, set aside in fridge until needed.
In a heavy pot/Dutch oven, add oil, heat over medium high. Add onions stir until fragrant, add salsa. Cook 2-3 minutes. Add chicken or vegetable stock, add carrots and celery. Cover and put on slow simmer burner. After about 45 minutes, add meatballs, cover and simmer on low, in about 15 minutes add the zucchini and additional cilantro. Cover and simmer until zucchini is tender.
Serve in soup bowls, with garnish.
Garnish: matchstick cut radishes, lime wedges, jalapeño slices, chopped onion, tortillas/chips
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