SPICY MEATBALL SOUP

This is real comfort food, meatballs in a richly spicy soup. It adds hugely to the flavor if you can find chipotles in adobo—jalapeño chiles in a smoky, sweet and sour purée but if you can’t, you could try regular chiles with a teaspoon or two of smoked paprika.

SERVES: 4–6

INGREDIENTS:

FOR SOUP

• 1 onion, peeled and diced
• 2 garlic cloves, peeled and thinly sliced
• Sea salt and freshly ground black pepper
• 1 tsp cumin seeds
• ½–1 Tbsp chipotle chile paste or chipotles in adobo
• One 14-ounce can chopped tomatoes
• 1 tsp dried oregano
• 1 quart beef or chicken stock
• One 12-ounce can corn, drained
• 2 zucchini, trimmed and diced into ¾-inch pieces

FOR THE MEATBALLS  

• 1 small onion, peeled and finely diced
• 2 garlic cloves, peeled and finely sliced
• Sea salt and freshly ground black pepper
• 1 tsp dried chili flakes
• 1 pound ground beef
• ⅔ cup fresh breadcrumbs
• 3–4 Tbsp milk
• Olive oil

TO SERVE

• 1 large handful of tortilla chips, roughly chopped
• ¼ cup chopped cilantro
• 2 Tbsp jalapeño peppers, seeded and chopped

INSTRUCTIONS:

FOR MEATBALLS

1. Sauté the onion and garlic in a hot oiled frying pan with salt and pepper for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two.
2. Place the ground beef in a large bowl and season with salt and pepper.
3. In a separate bowl, moisten the breadcrumbs with milk, add salt and pepper, and stir the breadcrumbs and onion mixture into the beef until well combined.
4. With wet hands, shape the beef mixture into small balls and transfer to a lightly greased plate or baking sheet. Chill for 30 minutes until firm.

FOR SOUP

1. Heat a little oil in a large saucepan and sauté the onion and garlic with salt and pepper for the soup base for 4–5 minutes until softened.
2. Add the cumin seeds and meatballs and cook over high heat to toast the cumin seeds and color the meatballs on all sides.
3. Add the chipotle chili paste and stir over high heat. Add the canned tomatoes, oregano, and stock, bring to a boil, then lower the heat.
4. Season with salt and pepper and gently simmer for 20 minutes until the meatballs are cooked through and the soup has thickened slightly.
5. Before serving, add the corn and zucchini and cook for 3–4 minutes until both are tender.

FOR SERVING

1. Garnish the soup with crushed tortilla chips, cilantro, and jalapeño peppers.

HOW TO FREEZE MEATBALLS:

• The meatballs in this recipe freeze 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 beef and rolling into balls. Freeze right away and allow to defrost completely before cooking.