Mexican Meatball Soup
 

what you need

Soup
1 tbls vegetable oil
1 onion, chopped
3-5 cloves garlic, minced
1 beef stock cube
1 tsp ground cumin
2-3 c. water
1 tbls chilli sauce, to taste
fresh or jar coriander, to taste
1 x 375g can diced tomatoes
1 zucchini
1 x 375g can corn kernels
1/3 c. rice
salt and pepper, to taste
Meatballs
225g minced beef
225g minced pork or sausage mince
1 tbls onion, minced
1/3 c. breadcrumbs 
1 tsp ground cumin
dash black pepper
1 tsp chilli sauce
1/2 tbls crushed garlic  
1/4 tsp dried oregano  
1 egg, beaten

what you do

Place all the ingredients for the meatballs in a bowl, and mix them together 
thoroughly. Add more breadcrumbs if the mixture is not firm enough. 
Form it into meatballs 1cm to 3 cm in size, to taste. Moisten your hands frequently 
with cold water to prevent the meat from sticking.
In a large soup pot, saute the onion and garlic in the oil until soft. Add the 
water and tomatoes, with their juice, and bring to a boil. Add the beef stock 
cube, cumin, coriander, chilli sauce and rice. Simmer for 5 mins.
Carefully add the meatballs and cook 5 mins. Cut the zucchini into small triangles 
and add it and the corn kernels to the soup. Add salt and pepper to taste and 
simmer until zucchini is cooked.
Serve with tortillas or cornchips, and a dollop of sour cream on top.

or...

Use cornmeal instead of breadcrumbs in the meatballs.



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