Mexican Meatball Soup

Make on Fresco
Serves 6 Prep Time 20 minutes   Cook Time 45 minutes   Rated:

There isn't much that I like better than a good bowl of fragrant hot Mexican-ness. Is that a word? It is now. Think all the flavours you know and love with the goodness of soup and rice and of course cheese and salad, and coriander...oh yum. Mouth watering. Seriously. Do yourself a flavour.

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Make meatballs first; Preheat oven to 200ºC and line a large tray with baking paper.


Place garlic, onion and chilli into Thermomix bowl and chop 2 sec/speed 6. Scrape down sides of bowl and add remaining meatball ingredients.


Mince 10 sec/Reverse/speed 8-9 until desired consistency is reached. You may need to assist the process with the spatula.


Form walnut sized meatballs and arrange on tray. Bake for 20 minutes until well browned and fragrant.


Meanwhile, without cleaning the bowl, make the soup;


Place EVOO, onions, chilli and garlic into Thermomix bowl and chop 3 sec/speed 6. Saute 5 min/Varoma/speed 1.


Add remaining ingredients to Thermomix bowl and cook 16 min/100ºC/speed 1.


Serve over steamed rice and meatballs, topped with cheese, coriander, avocado, sour cream and a dash of lime juice.

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