Servings: 3

Per Serving:

Calories: 541

Protein: 46g - Carbohydrates: 61g - Fat: 14g

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 2 cups (134g) Kale, raw, chopped

• 3 medium Potatoes, with skin, raw

• 1 medium Onion, raw

• 1 Jalapeno Pepper

• 12 oz (340g) Crushed Tomatoes, canned

• 3 cups (720g) Beef Stock, homemade

• 2 medium Carrots, raw

• 1 stalk Celery, raw

• 4 cloves Garlic, raw

• 1 tbsp Cumin

• 2 tsp Oregano, leaves

• 16 oz (454g) Beef, ground, 95% lean 5% fat, raw

• 1 tbsp Olive Oil or Extra Virgin Olive Oil

Instructions:

1. Sauté Veggies: In a large pot, heat olive oil over medium heat. Add diced jalapeno, celery, carrot, and onion. Sauté for 3 minutes. Stir in 2 cloves of minced garlic.

2. Prepare Soup Base: Add beef stock, 2 cups of water, crushed tomatoes, 1 tsp cumin, and 1 tsp oregano to the pot. Bring the mixture to a boil.

3. Make Meatballs: In a large bowl, combine ground beef with the remaining garlic (minced), oregano, cumin, and season with salt and pepper. Form the mixture into small meatballs.

4. Cook Soup: Add the meatballs, diced potatoes, and chopped kale to the boiling soup. Simmer for 15-20 minutes or until the meatballs are cooked through and the potatoes are tender.

5. Season & Serve: Season the soup with salt to taste. Serve hot, enjoying the rich flavors of this hearty Mexican-inspired dish.

Coach’s Tips:

• Veggie Variations: Swap kale with spinach or Swiss chard for a different nutrient profile.

• Spice Level: Adjust the amount of jalapeno to suit your spice preference.

• Leaner Options: For a lower-fat version, use turkey or chicken instead of beef for the meatballs.

• Herb Highlights: Fresh cilantro can be added for an authentic Mexican flavor.

• Extra Texture: Consider adding black beans or corn for additional texture and nutrients.