Mexican meatball and bean chowder

Recipe from: 22 August 2011

Ingredients 30
Servings 4
Time 10 mins

Ingredients

  • For the chowder:
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    butter
  • 1
    onion, finely chopped
  • 3
    cloves of garlic, crushed
  • 1
    tsp
    dried origanum
  • 2
    Tbs
    tomato paste
  • salt and pepper, to taste
  • 1
    red chilli, seeds removed and finely chopped
  • 2
    tsp
    ground cumin
  • 2
    tsp
    ground coriander
  • 1
    tsp
    ground fennel seeds
  • 2
    tins of chopped tomatoes
  • 1/2
    tsp
    sugar
  • 3
    cup
    chicken stock
  • 1
    red pepper, chopped
  • 1
    yellow pepper, chopped
  • 1
    tin of kidney beans
  • 1
    cup
    frozen corn
  • a handful of coriander, chopped
  • sour cream, to serve
  • For the meatballs:
  • 200
    g
    lean beef mince meat
  • 50
    g
    white bread, moistened with 2 tablespoons of milk
  • 1
    clove of garlic, crushed
  • 1
    tsp
    cumin
  • 1
    tsp
    paprika
  • 1
    tsp
    tomato paste
  • salt and pepper
  • 2
    tablespoons of canola oil
 

Method

50 mins
 
Combine the mince, bread, spices and some salt and pepper in a food processor and bled until all the ingredients are incorporated.
Roll the mince into walnut-sized balls.
Set in the fridge for 30 minutes.
Heat the butter and olive oil in a large saucepan and add the onion.
Cook over a medium heat until the onions are soft.
Add salt and pepper to taste.
Add the origanum, garlic, cumin, ground coriander, chilli and tomato paste.
Cook for 2 minutes, then add the chopped tomatoes, sugar, stock and the red and yellow peppers.
Check seasoning and add salt and pepper if needed.
Cook covered for 40 minutes.
While the soup is simmering, remove the meatballs from the fridge and heat the canola oil in a large pan.
Add the meatballs and fry until browned lightly.
Remove the meatballs and place onto kitchen paper to absorb the excess oil.
To the soup, add the tinned beans, frozen corn and meatballs and cook for 5-7 minutes with the lid off.
Remove from heat, and add the chopped coriander.
Serve topped with a dollop of sour cream, grated cheddar and chopped spring onion.

Reprinted with permission of Foodmonger.
To visit Foodmonger's blog, click here.






 

 

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