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.
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