Year 18 | 21 October 2020
MEXICAN MEATBALL SOUP
Charles Boyle | Food Editor
Soup is good anytime of year but in the Fall it is most especially splendid! Your Chef's Tip for today? You can double up this recipe for lunch the next day, or to freeze for the time you want a quick comfort meal!
• 450g (1lb) of lean ground beef
• 1 large egg
• 1/3 cup of outmeal flour
• 2 teapoons of dried oregano
• 1 teaspon of cumin
• 1/2 teaspon of garlic powder
• 1/4 teaspoon of coriander
• Sea salt and pepper to taste
• 15 ounces of diced tomatoes with juices
• 15 ounces of black beans, drained and rinsed
• 4 stalks of celery, sliced thinly
• 3-4 fresh garlic cloves, minced
• 2 fresh ears of corn, cut from cobs
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 cups of chicken bone stock or broth
1. In a medium bowl add all the meatball ingredientes and thoroughly combine.
2. Take about a spoonful of mixture and roll it between your palms to create a meatball. Repeat with the remaining mixture.
3. Heat the oil in a large stock pot over medium high heat.
4. Add in your meatballs and cook until they start to nicely brown on the sides; they don't have to be cooked through just yet.
5. Stir in the onion, garlic, celery and bell pepper, then continue to cook until the vegetables have softened a bit (around 3-4 minutes).
6. Add in the tomatoes, the black beans, the corn and the chicken stock.
7. Bring to a rapid boil, then reduce to a simmer and cook for 15-18 minutes.
The South Pacific Independent News Network (SPINN) is an independent news organisation established in 2003 with the goal of providing good, insightful and timely commentary on regional events for the citizens of the South Pacific. Recipes shared in this publication presume personal responsibility or adult supervision in the kitchen, as well as adherence to local laws. Content is published via pseudonyms. The SPINN is not associated with the Government of the South Pacific.