Mexican Meatball Soup

March 19, 2018



I tried to spice up winter a bit.

When your oven doesn't work, you learn to cook meatballs in new ways. It is a good thing its winter.

If you want more liquid you can double the soup portion.

If you want creamier soup use two cans of coconut milk and no water. 






  • 1 can coconut milk(full fat)

  • 1 lb crushed fire roasted tomatoes(Muir Glen)

  • 16 oz of water



  • 10 oz of tomatillos

  • 1cup of dried zucchini

  •  1 caramelized onion

  • 1/4 cup Salsa

  • 4 cups Kale

  • 1 tbsp salt

  • 2 tbsp paprika

  • 2 tbsp oregano

  • 1 tsp basil

  • 1/4 tsp chili powder





  • 1 lb ground beef

  • 1 tsp salt

  • 1 tbsp paprika



  • 2 tbsp oregano

  • 1 tbsp basil

  • 2 tbsp taco seasoning

  • 1/8 tsp chili powder

  • 1 egg




  • Dice the onion, chop the zucchini(mine where dehydrated slices), chop kale

  • In a large deep skillet caramelize the onion with oil

  • Add in fresh zucchini(if dehydrated wait till after liquids are in)

  • Add in coconut milk, tomatoes, water, tomatillos, salsa, 

  • Bring to a boil and stir till every thing is mixed

  • Turn heat down till the soup in simmering

  • Add soup spices and kale

  • While the soup simmers prepare the meat balls

  • mash all meatball spices and egg in to the meat until all is mixed in. 

  • Form meatballs and then one by one place them into the simmering soup

  • stir occasionally

  • Meatballs should cook in about 10 to 15 min

  • If they cook to long they are not as soft and tasty

  • Serve and enjoy


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