Guest Sunday Soup: Mexican Meatball Soup with Butternut Squash and Cilantro

Hi there, Souper Troopers...! I am very pleased to add an entry this week from my good friend, Nicole Perry, who tried a yummy new soup from Sun Basket (https://www.sunbasket.com/), a company specializing in delivering healthy, organic, paleo, and gluten-free foods and recipes to your home.

Name: Mexican Meatball Soup with Butternut Squash and Cilantro

Original Recipe From: A Sun Basket delivery received by Nicole

*Pics 1 & 2 - Provided by Nicole

Any Changes?: As I said when I've posted guest recipes from Nicole previously, she is a good cook and took some chances here that turned out well... Nicole said she used 2 tbsp of tomato paste, 2 cans of diced tomatoes, 2 cups of chicken stock (because it did not seem like there would be enough broth otherwise), and 9 ounces of butternut squash. In addition, she liberally seasoned the meatballs with taco seasoning, was generous with the lime, and added avocado slices on top of the cabbage.

*Pic 3 - Picture from when Nicole made it

So, Was It Any Good?: Nicole reported it was VERY good! She mentioned that the squash absorbed the tomato paste, lime (from the cabbage), and taco seasoning (from the meat) to produce a wonderful taste fusion. In her own words: "The crunchiness of the cabbage, the juices from the meatballs and the nice burst of lime = Grand Slam! And the leftovers are stellar!!!!!!!!"

Verdict: Sounds like, it's a keeper!

Thanks, Nicole, for sharing a great recipe!