Beef mince Quick Mexican

Mexican meatball soup

Name: Mexican meatball soup
Yield: 4
Cuisine: /mexican
Ingredients: 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); 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

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https://healthimprovements.info/recipes/mexican-meatball-soup/zm97lfvx — Mexican meatball soup

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by Hayden Quinn

May 13, 2019

“This is a Mexican family classic” - Hayden Quinn.

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

Method

1.

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.
2.

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.
3.

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