Mexican Meatball Soup

Need

• Soup

• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 3 brown onions, quartered
• 1/2 red chilli
• 4 cloves of garlic
• 300 - 350 Grams red pepper/capsicum
• 40 Grams Umami Paste Recipe
• 2 bay leaves
• 500 Grams water or liquid stock of choice
• 2 x 400g Tins diced tomatoes
• 100 Grams Chunky Tomato Salsa Recipe
• 1 Teaspoon coconut sugar
• 1 Teaspoon pink salt flakes or to taste BUY

• Meatballs

• 3 - 4 cloves of garlic
• 40 Grams onion
• 1/2 red chilli (that would be the other half)
• 600 Grams beef fillet, cubed
• 300 Grams pork fillet, cubed
• 60 Grams yellow polenta
• 30 Grams whole milk
• 1 egg, large
• 1 Teaspoon pink salt flakes BUY
• Freshly ground black pepper to taste
• 1 Teaspoon Picante Spice mix Recipe
• 1/2 Teaspoon ground cumin

• The rest

• grated cheese of choice
• 1 Handful fresh coriander or cilantro chopped
• 100 Grams sour cream
• 1-2 avocado diced
• 2 limes, quartered to serve
• 200 Grams steamed rice

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.