Mexican Stew Recipe

Bibi’s Meatball and tortilla soup

A delicious soup for 6

INGREDIENTS

• 225g lean steak mince
• small handful of coriander, finely chopped
• splash of fresh lime juice
• 25g butter
• 1 clove of garlic, crushed
• 1 small onion, chopped
• 1 tbsp light brown sugar
• 1 small red chilli, chopped (more if you like a real kick!)
• 1 small carrot, diced
• 1 celery stick, chopped
• 3 tins chopped tomatoes
• 600ml of chicken stock
• Salt & pepper to taste

METHOD

Combine the ground beef with the coriander, lime juice and some seasoning.

Form into small balls, place on an oven tray and cook for 25-30 mins at 180 degrees. Turn over half way through cooking.

In a large soup pot melt the butter and add all remaining ingredients except tomatoes and stock. Cook for 10 mins over a low heat until onions have softened.

Add tomatoes and chicken stock, bring to the boil and simmer for 20 mins.

Blend until smooth.

Add meatballs to the broth and serve in warm bowls topped with crispy corn chips.