Good Food
for Good

Mexican Meatball Soup

Under $10/4 servesMain MealsSoups & Salads MexicanNew Recipes
Serves 4Time 45 mins

Mid-week Mexican

Fat - total 1g 2%
Fat - saturated 3g 12%
Salt 822mg 36%
Protein 28g 56%
Carbs 33g 11%
Sugar 17g 19%
Energy 1437kJ 17%
Fibre 9g 29%

% based on an adult’s recommended daily intake

Ingredients

  • ( 350 grams) Beef Mince Low Fat
  • ( 0.25 cup) Skim Milk
  • ( 50 grams) Breadcrumbs
  • ( 2 cloves) Garlic
  • ( 1 large) Egg
  • ( 3 medium) Tomato
  • ( 1 medium) Brown Onion
  • ( 1.5 tbsp) Vegetable Oil
  • ( 1 L) Stock
  • ( 2 medium) Carrot
  • ( 1 medium) Sweet Potato
  • ( 1 medium) Zucchini
  • ( 1 bunch) Coriander Leaves

Method

  1. To prepare the tomatoes, unpeeled onions and all but 1 unpeeled garlic place them directly over the gas burner and char all over or preheat your oven to maximum temperature and bake for 25 mins until the outsides are blackened. Once cooked allow to cool and remove the skins from each.
  2. Then place the peeled tomatoes, onions and garlic into a blender and blend until smooth. You may need to add some water to make the mixture smooth.
  3. Add the blended sauce to a pot with the stock and simmer.
  4. Meanwhile to make the meatballs, in a bowl add the mince, breadcrumbs, milk and the last garlic clove crushed into a mixing bowl and combine.
  5. Make the meatballs by grabbing 50 grams of the mince mixture and roll it into a ball in your hands and then gently add to the sauce.
  6. After you have finished adding the meat balls peel and slice the carrot and add to the sauce followed by the zucchini and peeled and diced sweet potato.
  7. To Serve garnish with chopped coriander.
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