Tex-Mex meatball soup
A quick hearty dinner that the family will love
Serves
4
Prep Time
15 mins
Cook Time
25 mins
This Tex-Mex meatball soup ticks all the boxes. With perfectly seasoned beef meatballs and a deliciously spiced broth, this soup is the perfect balance of heat, savoury flavours, and freshness. Perfectly blending the comforting warmth of soup with the vibrant, punchy notes of Tex-Mex cuisine for the ideal family meal. Quick, easy to make and full of vibrant ingredients, this meatball soup is an ideal choice for busy weeknights.
Print
ShareIngredients
1 pack Angel Bay Gourmet Beef Meatballs
1 Tbsp extra virgin olive oil
1 onion
diced1 red capsicum
deseeded and diced1 carrots
diced2 sticks celery
diced3 garlic cloves
minced2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
2 tsp chilli flakes
1 ½ cups corn, frozen
400g canned chopped tomatoes
4 cups Campbell’s Real Chicken Stock, salt reduced
1 bay leaf
4 small tortillas
cut into triangles1 avocado
slicedHandful fresh coriander
to servejuice of 1 lime
to serve
Method
Preheat your oven or air fryer to 200 degrees.
In a large pot, fry the meatballs from frozen on a medium heat for 5 minutes or so to brown the outside. Remove and put aside.
Add your onion, carrot, celery and pepper. Cook until soft - should be about 5 minutes.
Add garlic, chilli flakes, oregano, and cumin and cook until fragrant, about 1 minute.
Season with a little pepper and then add the corn, tomatoes and stock.
Bring to the boil and add the bay leaf. Reduce to a simmer, add your meatballs and leave bubbling away for 15 minutes or so.
While the soup is simmering, put your tortilla triangles onto a baking tray and bake until crisp golden.
Remove the bay leaf from the soup and squeeze the lime over the top.
Serve ladlefuls of soup topped with avocado slices, coriander and tortilla chips on the side.
Nutrition Information per Serving (784g)
This nutrition analysis is based on 4 serves.
