Mexican Meatball Soup

Make on Drop
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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Need

Do

1  

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

2  

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

3  

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

4  

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

5  

Meanwhile, without cleaning the bowl, make the soup;

6  

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

7  

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

8  

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

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