Tex-Mex Meatball Soup - cooking recipe

Ingredients

1 lb ground chicken
2 None green onions, finely chopped
1/2 cup dried breadcrumbs
1/4 cup chopped cilantro
1 None egg, lightly beaten
1 tbsp olive oil
1 None onion, chopped
1 clove garlic, crushed
1/2 tsp dried oregano
2 quarts stock
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained and rinsed
1 jar (10 oz) mild or hot salsa
None None Cilantro leaves, to serve
None None Warmed tortillas, to serve
None None Guacamole, to serve

Preparation

For the meatballs, mix ground chicken, green onions, breadcrumbs, chopped cilantro and egg in a large bowl. Season to taste. Roll into 3/4-inch balls. Place on a tray and refrigerate until required.
Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, garlic and oregano 3-4 mins, until onion is tender.
Add stock, tomatoes, beans, corn and salsa to pan. Bring to a boil. Season to taste. Reduce heat to low.
Drop meatballs into simmering soup. Simmer gently 15-20 mins, until meatballs are cooked through. Serve topped with cilantro leaves and accompany with tortillas and guacamole.