MEXICAN MEATBALL SOUP
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
2 tbs olive oil, plus extra to serve
1 onion, finely chopped
1 capsicum, cored and finely chopped
1 clove garlic, crushed
2 tsp dried oregano
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
400g can finely chopped tomatoes
200g mung bean sprouts
500ml (2 cups) beef stock
Juice of 1 lime
Corn chips, to serve (optional)
MEATBALLS
500g beef mince
250g fresh chorizo, skins removed
½ cup firmly packed mint leaves, finely chopped, plus extra to serve
¾ cup (60g) breadcrumbs
2 garlic cloves, crushed
1 tsp smoked paprika
2 tbs olive oil
PUTTING IT ALL TOGETHER:
For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.
For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.
Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips