Meatball Soup with Sweet Potatoes and Butternut Squash
Try this hearty and healthy Meatball Soup with Sweet Potatoes and Butternut Squash for dinner, or lunch. It's a perfect combination of sweet and savory!
2lbs.ground vealor any other ground meat, or combination of meats
1egg
1/2medium onionfinely chopped
1/2teaspoongarlic powder
1teaspoonsalt
1/4teaspoonground black pepper
Soup Ingredients:
1tablespooncooking oil
3garlic clovesminced
1carrotmedium, peeled and grated, or diced into 1/4 inch or 1/2 inch cubes
3tablespoonstomato paste
14cupswatercool tap water or boiled from the kettle
1teaspoonVegeta seasoningor other seasoning such as Dash
1poundsweet potatopeeled and diced into 1/4 inch or 1/2 inch cubes
1poundbutternut squashpeeled and diced into 1/4 inch or 1/2 inch cubes
1/2cupcilantrochopped
1tablespoonsalt
1/4teaspoonground black pepper
Instructions
In a large mixing bowl, combine all meatball ingredients: ground meat, egg, chopped onion, 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and garlic powder. Mix the ingredients until well combined. Set aside.
Add cooking oil to a large soup pot or Dutch oven and heat over medium-high. Add the garlic and saute for about 20-30 seconds. Add the carrot, a pinch of salt and stir in the tomato paste. Saute until the carrots have softened - 2-3 minutes.
Pour in the water and bring it to a boil. Lower the heat to a medium. Season with Vegeta seasoning and the remaining salt.
Form the meat mixture into small meatballs, about 1 inch in diameter, or slightly larger - so long as they are the same size. Using damp hands helps. Gently add each meatball to the water as you form them. Avoid stirring too vigorously to prevent them from breaking apart.
Add the sweet potato and butternut squash pieces and lower heat to a gentle simmer. Simmer until the meatballs have floated to the top and the sweet potato is fork tender.
Turn off heat and stir in fresh cilantro. Give it a taste and add salt if needed. You can also stir in some spices here (a little bit of ground ginger or turmeric, cumin is great).
Notes
Don't overmix: Mix the meat and other ingredients gently to avoid tough meatballs.
Rolling the meatballs with damp hands will prevent the meat from sticking to your hands.
Consistent size: Form meatballs of equal size to ensure even cooking.
Let the soup simmer to allow the flavors to meld together.
Taste the soup and adjust the seasoning as needed before serving. Sometimes a pinch of salt can make all the difference.