The biggest benefit to eating soup in the back country, aside from the great taste of my recipes, easy clean up, hydration and the spike in mental well being is lower fuel consumption along with less kitchen gear, which translates to a lower pack weight and bulk. In fact most of my back country lunches are soups and stews for all of those reasons
I’d been making this soup for years without ever knowing what it was called. Most of the recipes I’ve read since discovering that it was in fact a very traditional Mexican meatball soup called for pork and beef, which I’ve tried and been satisfied with. But turkey is how I’ve made it and how I will continue to make it.
Kitchen Cook Time and Prep: This recipe makes enough soup for 8-10 back country servings and takes about 60 minutes to prepare.
Tools: You will need a large mixing bowl to mix the turkey for the meatballs (don’t actually make meatballs) and a large Dutch oven or stock pot to cook with. In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful.
Back Country-What to Expect: Expect a hearty satisfying soup with a hit of spice from the No.7 Hot Sauce. Don’t expect meatballs in your meatball soup because meatballs will never rehydrate fully. This back country recipe is nevertheless awesome.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love Mexican food and the back country.
Pre-Dehydration Weight: 341g/12oz
Post-Dehydration Weight: 42g/1.5oz
Total Weight Savings: 87%
- 1lb lean ground turkey
- 1 lb chorizo sausage, casing removed (not the fully cooked kind)
- 1 egg, beaten
- 2 garlic cloves, minced
- ½ carrot, minced
- ½ cup No.7 Rice
- ½ cup cilantro , chopped
- ½ tsp sea salt
- ¼ tsp fresh cracked pepper
- 1 tsp ground cumin
- 6 cups home-made chicken stock
- ½ cup onion, chopped
- ½ cup zucchini, grated
- 2 celery stocks, finely diced
- 1 jar (14oz) diced tomatoes
- ½ tsp ground cumin
- 1 tsp oregano
- ½ cup cilantro
- ¼ cup No.7 Habanaro Sauce
- 1 large zucchini, sliced
- Salt and pepper to taste
- Combine ingredients and mix thoroughly. Form meatballs using 1 tbsp. ice cream scope and roll between your palms. You should make around 20 to 24 meatballs, set aside.
- In a large stock pot, melt coconut oil. Sauté onion and celery until onion becomes soft, 2-3 minutes. Add tomatoes, No.7 Hot Sauce, cumin, oregano and cilantro leaves and chicken stock and bring to broil. Once at a rolling boil, reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup making sure the soup is slightly boiling. Cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste.
Hands down soup is my favorite thing to eat for lunch both at home and in the back country. So easy to make, quick to consume and of course, it's a comfort food, especially when you add No.7 Hot Sauce to the mix.
Back country preparation for this soup actually makes it easier. Instead of making meatballs, which will not re-hydrate, simply saute the meat mixture until golden. Drain though a metal strainer with cold water to remove the fat. Add to the soup base as indicated in the At Home Instructions.
Second, allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 8-10 hours, overnight usually will do it. Drying time will depend on many factors, including the consistency of the soup and thickness of the soup loaded into the trays.
Once completely dry break into to small pieces.Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1
Back Country Meal Prep
Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes. Remove from heat and let stand for 5-10 minutes.
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