Gordon’s Easy Soup Ideas a real comfort food, meatballs in a richly spicy soup. It adds hugely to the flavor if you can find chipotles in adobo jalapeño chillies in a smoky
This is one of Gordons Easy Soup Ideas a real comfort food, meatballs in a richly spicy soup. It adds hugely to the flavor if you can find chipotles in adobo jalapeño chillies in a smoky, sweet and sour purée but if you can’t, you could try Aleppo chillies from Syria, which have a lovely smoky flavor, or regular chillies with a teaspoon or two of smoked paprika. The meatballs above brilliantly and can be used in many different ways. Just remember to let the onion and garlic mixture cool completely before Combining it with the mince and rolling into balls. Freeze straight away and allow To defrost completely before cooking.
½–1 tbsp chipotle chilli paste or chipotles in adobo
1 × 400g tin chopped tomatoes
1 tsp dried oregano
1 liter beef or chicken stock
1 × 340g tin sweet corn, drained
2 courgettes, trimmed and diced into 2cm pieces
FOR THE MEATBALLS:
1 small onion, peeled and finely diced
2 garlic cloves, peeled and finely sliced
1 tsp dried chilli flakes
500g minced beef
75g fresh breadcrumbs
3–4 tbsp milk
Olive oil, for frying
Sea salt and freshly ground black pepper
1 large handful of tortilla chips, roughly chopped
4 tbsp chopped coriander
2 tbsp jalapeño peppers, deseeded and chopped
First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chilli flakes after a Minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in A separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and Onion mixture into the mince and combine well. With wet hands, shape the mince Mixture into balls just smaller than a golf ball (about 3cm wide). Transfer to a lightly Greased plate or tray and chill for 30 minutes until firm.
Heat a little oil in a large saucepan and sauté the onion and garlic for the soup base with A pinch of salt and pepper for 4–5 minutes until softened. Add the cumin seeds and Meatballs and cook over a high heat to toast the cumin seeds and color the meatballs on All sides.
Add the chipotle chilli paste and stir over a high heat. Add the tinned tomatoes, Oregano and stock, bring to the boil, and then lower the heat. Season and gently simmer for 20 Minutes until the meatballs are cooked through and the soup has thickened a little. (This Can be done in advance, then left overnight for the flavors to develop if you prefer.)
Before serving, add the sweet corn and courgettes and cook for 3–4 minutes until both Are tender. Serve the soup garnished with crushed tortilla chips, coriander and jalapeño Peppers.