Ingredients:

3 Tbsp evoo

1 bunch kale, stems stripped, and leaves chopped

4 carrots, peeled and sliced

3 yellow squash, halved and sliced

3 spring onions, sliced

2 - 3 green garlic, sliced

large handful of mint leaves, thinly sliced

4 vine ripe tomatoes, puréed

1 tsp cumin

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup modelo

4 cups water

2 tsp better than chicken bouillon

4 cups beef broth

1 bay leaf

1/2 bunch mint, chopped

1/2 bunch cilantro, chopped

1 Tbsp chopped fresh oregano

2 cloves of garlic, minced

1 tsp dried oregano

1 tsp trader joes onion salt

1/2 tsp sriracha salt

1/2 tsp cumin

1/2 tsp white pepper

1/2 tsp salt

2lbs ground beef

1lb ground pork

2 eggs

1/2 cup pork panko

Directions:

Heat evoo on medium-high until oil is shimmering. Add carrots, garlic, and onion. Sauté until onions are translucent.

Add tomatoes, 1 tsp cumin, 1/2 salt, and 1/4 black pepper. Stir to combine. add beer. Let simmer 5 minutes. Add water, bouillon, broth, and bay leaf. Bring to boil.

In a large bowl, combine 1/2 bunch of mint, cilantro, both oregano, garlic cloves, onion salt, sriracha salt, 1/2 tsp cumin, 1/2 tsp white pepper, 1/2 tsp salt, beef, pork, eggs, and panko. It’s easiest to use your hands.

Form in small meat balls. You want about 30 - 40. You can freeze the rest for another time.

Once soup broth is bowing, add meatballs to broth along with squash. Let boil for about 10 minutes. Turn to simmer, and let go for another 20 minutes. You can test a meatball at this point to see if fully cooked through. Once cooked, add kale.

Spoon into bowls, and top with fresh sliced mint.