Tex-Mex Meatball Soup

Something that is a little different to our normal evening meal, which can be served with coriander, toasted tortillas and guacamole if you want to get more tex-mex, or just with some crusty French bread. It makes a good lunch on a cold day, or a decent light meal for two of an evening. I salvaged it from a Woman’s Day magazine, for which I sincerely thank the now anonymous author.



400g chicken mince.

2 small spring onions, finely chopped.

2 cloves garlic, peeled, finely chopped.

½ cup breadcrumbs.

¼ cup chopped coriander greens.

1 egg, lightly beaten.

Salt to taste.

3 cups chicken stock.

1 400g can chopped tomatoes.

¼ cup tomato paste.

1 400g can kidney beans, drained, rinsed.

1 tblsp Thai sweet chilli sauce [or to taste].

Salt to taste.



Place the meat, spring onions, garlic, breadcrumbs, coriander, egg and salt in a bowl and mix together thoroughly. Using wet hands, for the mixture into balls [this quantity should yield about 20 little meatballs] and place them on a tray. Place the tray in the refrigerator for 1 hour.



Place a saucepan over a medium to high heat and add the stock, tomatoes, tomato paste, beans, chilli sauce and salt to the boil. Gently add the meatballs to the liquid, reduce heat to a simmer, cover and cook for 20 minutes.


Serve with: Tortillas and guacamole, or chunks of crusty French bread.


Serves: 2.


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