Tex Mex Meatball Soup.

*serves 4-6
=350 calories per serve
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon dried oregano
  • 2 litres stock
  • 400g can diced tomatoes
  • 400g can kidney beans, drained, rinsed
  • 400g can corn, drained, rinsed
  • 300g jar mild or hot salsa
  • kale leaves
  • OPTIONAL: coriander leaves, toasted tortillas, guacamole, to serve

    MEATBALLS

    • 500g chicken mince
    • 2 green onions, finely chopped
    • ½ cup dried breadcrumbs
    • ¼ cup chopped coriander, plus extra, to serve
    • 1 egg, lightly beaten
  1. Heat oil in a large, heavy-based saucepan on medium.
  2. Saute onion, garlic and oregano 3-4 minutes, until onion is tender.
  3. MEATBALLS: In a large bowl, mix all ingredients together. Season to taste. Roll into walnut-sized balls. Arrange on a tray and chill until required.
  4. Add stock, tomatoes, beans, corn and salsa to pan. Bring to boil. Season to taste. Reduce heat to low.
  5. Drop meatballs into simmering soup. Simmer gently 15-20 minutes, until meatballs are cooked through.
  6. Serve topped with extra coriander and accompany with tortillas and guacamole.
  • TOP TIP
    For an easy, homemade guacamole, mash 1 avocado with 2 tablespoons of lemon or lime juice and season to taste.
ORIGINAL RECIPE COURTESY OF: 
http://food.ninemsn.com.au/recipes/imince/8350016/tex-mex-meatball-soup
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