Mexican Meatball Soup
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 519
Beef and pork meatballs with polenta, garlic and chili in a rich, herby sauce. A comforting way to enjoy Cinco de Mayo!
Inspired by: https://tenina.com/recipes/mexican-pork-meatball-souprecipe updated 12 Jan 2022
Ingredients
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- Beef filet
- 600 g
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- Onion
- 3
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- Cheese
- as needed
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- Coriander
- as needed
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- Avocado
- 2
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- Lime
- 2
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- Garlic clove
- 8
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- Onion
- 40 g
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- Fresh chilli
- 1
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- Pork fillet
- 300 g
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- Polenta
- 60 g
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- Milk
- 30 g
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- Egg
- 1
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- Ground cumin
- ½ teaspoon
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- Taco seasoning
- 1 teaspoon
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- Black pepper
- as needed
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- Sea salt
- 2 teaspoons
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- Extra virgin olive oil
- 20 g
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- Umami paste
- 40 g
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- Bay leaves
- 2
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- Red bell pepper
- 300 g
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- Water
- 500 g
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- Tinned tomatoes
- 800 g
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- Tomato salsa
- 100 g
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- Coconut sugar
- 1 teaspoon
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- Sour cream
- 100 g
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 200°C
- Line a clean baking sheet with parchment paper
- Add garlic clove, onion and fresh chilli to the TM5 bowl
- Chop - approx 2 sec, speed 6
- Scrape down sides of TM5 bowl
- Add beef filet, pork fillet, polenta, milk, egg, ground cumin, taco seasoning, black pepper and sea salt to the TM5 bowl
- Blend with MC on - approx 10 sec, reverse speed 9
- Scrape down sides of TM5 bowl
- Transfer to baking sheet
- Form into balls
- Bake until browned - 20 min, 200°C
- Add extra virgin olive oil, onion, fresh chilli and garlic clove to the TM5 bowl
- Chop with MC on - approx 3 sec, speed 6
- Sauté - 5 min, Varoma, speed 1
- Then add umami paste, bay leaves, red bell pepper, water, tinned tomatoes, tomato salsa, coconut sugar and sea salt to the TM5 bowl
- Cook - 16 min, 100°C, speed 1
- Then sprinkle with cheese
- Garnish with coriander
- Drizzle with sour cream
- Garnish with avocado
- Serve with lime