Name: Tex-mex meatball soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 clove garlic, crushed; 1/2 teaspoon dried oregano; 2 litre stock; 400 gram can diced tomatoes; 400 gram can kidney beans, drained, rinsed; 400 gram can corn, drained, rinsed; 300 gram jar mild or hot salsa; coriander leaves,to serve; toasted tortillas, to serve; guacamole, to serve; Meatballs; 500 gram chicken mince; 2 green onions, finely chopped; 1/2 cup dried breadcrumbs; 1/4 cup chopped coriander, plus extra, to serve; 1 egg, lightly beaten

Tex-mex meatball soup

Skip to Recipe

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, crushed

1/2 teaspoon dried oregano

2 litre stock

400 gram can diced tomatoes

400 gram can kidney beans, drained, rinsed

400 gram can corn, drained, rinsed

300 gram jar mild or hot salsa

coriander leaves,to serve

toasted tortillas, to serve

guacamole, to serve

Meatballs

500 gram chicken mince

2 green onions, finely chopped

1/2 cup dried breadcrumbs

1/4 cup chopped coriander, plus extra, to serve

1 egg, lightly beaten

Method

1.Heat oil in a large, heavy-based saucepan on medium. Saute onion, garlic and oregano 3-4 minutes, until onion is tender.

2.To make meatballs, mix all ingredients together in a large bowl. Season to taste. Roll into walnut-sized balls. Arrange on a tray and chill until required.

3.Add stock, tomatoes, beans, corn and salsa to pan. Bring to boil. Season to taste. Reduce heat to low.

4.Drop meatballs into simmering soup. Simmer gently 15-20 minutes, until meatballs are cooked through. Serve topped with extra coriander and accompany with tortillas and guacamole.

For an easy, homemade guacamole, mash 1 avocado with 2 tablespoons of lemon or lime juice and season to taste.
Note

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