Albondigas Butternut Squash Soup


Warm, hearty, and exploding with flavor, this soup is perfect for a fall night. I’ve made this soup countless times and after too many people banging my door down for my recipe, it’s out of the vault. Here you go, fellow soup addicts!

There are a few steps to this soup so to make sure you’re prepared, here’s a list of ingredients up front:

– 8 cups bone broth or beef broth

– 2 lbs grass fed ground beef

– salt

– cumin

– oregano

– ancho chili powder

– fresh cilantro

– sprouted brown rice or white rice

– 1 onion

– 4 celery

– 3-4 carrots

– 4 medium sized zucchini

– 1 medium butternut squash

Let’s get started!


Using a large stock pot, place a couple tablespoons of Avocado Oil:

1 chopped onion

4 stalks celery

3-4 large carrots

Stir and let sweat for about 10 minutes

While the mirepoix is cooking, assemble the meatballs


2 lbs grass fed ground beef

1/2 C RAW, uncooked sprouted brown rice, or white rice (Please note the cooking time on the rice, 15 or 30 min rice is preferable)

1/2 C chopped cilantro

1 t cumin

1 t oregano

1.5 t salt

2 eggs

Mix meatball mixture together until combined but not over mixed


The stock pot up about 1/3 to 1/2 full with Bone Broth, Beef Broth, or a combination of broth and water. Approximately 8 cups of liquid. I always use Bone Broth either full strength if it’s a second batch of bone broth (meaning I’ve already made a batch of broth with those bones) or if it’s a first batch of bone broth, I’ll use half broth, half water). Then add spices:

2 t salt

1 t cumin

1 T oregano

1 t ancho chili powder

As soon as broth is boiling, drop Tablespoon sized meatballs into the soup, one by one, working semi-quickly. I just grab a small chunk of meat mixture, do a quick roll in my hand to get a rough ‘ball’ shape, and drop it in.

Once all meatballs are in the soup,

add in

1 medium butternut squash, peeled, de-seeded, and chopped into bite size chunks

Now observe how long it takes for your rice to cook (the rice you put in the meatball mixture), if it’s 30 min rice, let butternut squash cook for 20 minutes then add in

4 medium sized zucchini, chopped

Let simmer another 10 minutes then serve alongside extra chopped cilantro.


Katie Mae



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  • Reply
    cindy kaney
    November 10, 2015 at 6:21 pm

    Thanks, Katie….I loved this soup you made recently 🙂 I made it but forgot the
    butternut squash and some spices so I’m looking forward to trying it again!

    • Reply
      Katie Mae Harrington
      November 10, 2015 at 7:08 pm

      Yay Cindy! Yes make it again with those additions, you won’t be sorry 🙂

  • Reply
    Cristal Porter
    August 20, 2016 at 8:37 am

    Just made this for maybe the 8th time. A new staple in our home. Thank you!! <3

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