• Make the Curry Autumn Squash and Carrot Soup.

For the meatballs:

• Place the bacon in a large skillet and cook over medium-high heat until it is crispy. Transfer the bacon to a paper towel- lined plate to drain and remove all but 2 tablespoons of the rendered fat from the skillet. When the bacon is cool enough to handle, chop it into small pieces.
• Add the onion to the skillet and sauté until the onion is translucent, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly. This will happen fast, needing only about 30 seconds. Remove the pan from heat and set it aside.
• In a small bowl, combine fresh bread crumbs and milk, stirring to allow the breadcrumbs soak up all the milk.  Add the egg, and blend using a hand blender until the mixture is smooth and paste like.
• Combine the Italian sausage, bacon, cooled onion, cheddar, cilantro, oregano, and cumn and the bread mixture in a medium mixing bowl. Mix thoroughly until the meat is well combined and has become tacky.
• Scoop the meatballs into golf ball size pieces and place on a parchment paper lined sheet pan.  It will yield about 16 meatballs.  Roll each ball between your palms to give it a smooth spherical shape, then return to sheet pan.
• In the now empty bacon skillet, heat vegetable oil over medium high heat.  Working in batches, place meat balls in even layer to fry until deep golden brown, about 2 minutes.  Rotate the balls and repeat on other side, frying only two sides total to prevent from drying.  Remove the meatballs from pan and set aside.

  In a medium soup pot or Dutch oven, add the curry autumn squash and carrot soup and meatballs, allow the soup to come to a boil, then reduce the heat so the stock is simmering. Cook for 10 minutes. Ladle the soup into soup bowls, sprinkle with cilantro and serve.