Mexican Meatball Soup
Albondigas, or Mexican Meatball Soup, is the perfect comfort food. Warming and wholesome, this classic Mexican soup comes in many forms but our version is simple to make and packed with flavour.
Experiment by substituting peppers or green beans to use up those leftover veggies. Serve sprinkled with fresh coriander and a squeeze of lime juice.
1 tbsp olive or cooking oil
1 red onion, chopped
2 garlic cloves, crushed
350g (~10) meatballs
4-8 jalapeno slices, chopped
2 tsp oregano
1 tbsp smoked paprika
400ml chicken (or beef) stock
1 x 400g can chopped tomatoes
100g (~1 medium) carrot, peeled and chopped
200g (~1 medium) potato, peeled and chopped
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic and meatballs and stir regularly for ~5 minutes until the meatballs begin to brown on all sides.
Cancel the SAUTE function, then add the rest of the ingredients and stir to combine.
Put the lid on and select the CHUNKY function.
When the program has finished, open the lid and season to taste before serving.