Summary

Ingredients

• 500 g minced meat, (round beef)
• 1 small onion (s), finely diced
• 2 cloves garlic, sliced
• 2 tablespoon olive oil, for frying
• 1 teaspoon chilli flakes, dried, or less to taste
• 75 g breadcrumbs, freshly rated
• 3 ½ tablespoon milk
• sea-salt
• Pepper, fresh from the mill

For the soup:

• 1 large onion (s), diced
• 2 cloves garlic, diced
• 2 tablespoon olive oil
• 0.25 teaspoon ¼ cumin
• 0.25 teaspoon ¼ sambal oelek
• 1 can tomato (s), approx. 460g, chunky
• 1 pinch (s) oregano
• 1 liter meat broth
• 200 g zucchini
• 1 can corn kernels
• 0.5 ½ bunch coriander greens, alternatively flat leaf parsley
• 2 medium chilli pepper (s), (jalapeno), fresh, alternatively from the glass
• 2 handfuls chips, tortilla

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Instructions

1. For the meatballs, heat 1 tablespoon of olive oil in a small pan. Brown the onion cubes and garlic slices for approx. 5 minutes. After 1-2 minutes, sprinkle in the chilli flakes and fry them, put them in a bowl and let the onion mixture cool down.
2. Put the minced meat in a bowl and press it to the edge with your hands so that a hollow is formed in the middle. In another bowl, mix the breadcrumbs with the milk and allow to swell, season well with salt and pepper. Now put the onion mixture and the breadcrumbs in the hollow and season again with salt and pepper. Mix everything very well with your hands. Now shape balls the size of a golf ball, ideally working with wet hands. Place the finished balls on a lightly greased plate and let them steep for about 30 minutes.
3. In a large saucepan, fry the onion and garlic cubes in the heated olive oil, sprinkle in the cumin and fry with it. Now put the finished meatballs in the fat and fry all over. When the balls are brown all around, add the sambal oelek and sweat, now add the tomato pieces and season with oregano. Top up with the meat stock and let everything simmer a little.
4. In the meantime, dice the zucchini and add to the soup with the corn, simmer gently for about 10-15 minutes, until the zucchini are firm to the bite. Finely chop the jalapeno and coriander greens, crumble the tortilla chips a little with your hands. Add the jalapeno, coriander greens and chips to the soup and serve immediately.