Mexican Meatball Soup


Now more than ever before, holiday houses are getting more equipped with all of your cooking conveniences to provide you with the best holiday experience possible! This includes pressure cookers, rice cookers and even bread makers in some cases! With this in mind, here is a super tasty meal you can prepare on your next holiday and have cooking away in the pressure cooker. You might also like to make it at home for your guests. It is super yummy!



2 tablespoons olive oil

1 brown onion

2 garlic clove, chopped

1 teaspoon ground cumin

250 mL (9 fl oz/1 Cup) purchased Mexican salsa

400 g (14 oz) tin red kidney beans, rinsed and drained

½ cup coriander (cilantro) leaves, chopped

50 g (13/4 oz / ½ cup) coarsely grated cheddar cheese

Sour cream, to serve

Corn chips, to serve (optional)



500 g (1 lb 2 oz) minced (ground) beef (OR SUBSTITUTE WITH PORK MINCE IF RED MEAT ISN’T YOUR THING)

50 g (13/4 oz / ½ cup) coarsely grated cheddar cheese

30 g (1 oz/1/2 cup, lightly packed) fresh breadcrumbs

2 egg yolks

1 garlic clove, chopped

1/3 cup coriander (cilantro) leaves, chopped.

2 tablespoons lime juice

½ teaspoon chilli powder or to taste

1 teaspoon dried oregano

1 teaspoon ground cumin



1. Combine all the meatball ingredients in a large mixing bowl and then season it well with Himalayan Pink Salt and freshly ground black pepper.

2. Using moist hands, roll heaped tablespoons of the mixture into balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes or until required.

3. Heat 1 1/2 tablespoons of the oil in an 8 litre (280fl oz) pressure cooker over medium-high heat and cook the meatballs in two batches, turning regularly, for 3-4 minutes, or until golden. Set aside.

4. Reduce the heat to medium and add the remaining oil and the onion to the cooker. Cook for 5 minutes, or until softened, then add the garlic and cumin and cook, stirring constantly, for 1 minute. Stir in the salsa, tomatoes, stock and kidney beans until well combined. Add the meatballs.

5. Lock the lid in place and bring the cooker to low pressure over high heat. Once low pressure is reached, reduce the heat to stabilise the pressure and cook for 4 minutes, or until the meatballs are cooked through.

6. Remove the cooker from the heat and release the pressure using the natural release method. Remove the lid carefully.

7. Stir in the coriander and season to taste. Divide the soup and meatballs among warm serving bowls. Scatter with the cheese, add a dollop of sour cream and serve with corn chips, if desired.