Mango And Squash Soup With Spicy Meatballs

• 7 tbsp oil
• 3 cloves garlic, peeled and roughly chopped
• 4 None onions, peeled and diced
• 4 1/2 lb winter squash, peeled and roughly chopped
• 1 1/4 lb baking potatoes, peeled and roughly chopped
• 3 tbsp sugar
• 2 None mangoes, peeled, pitted, roughly chopped
• 10 cups vegetable stock
• 2 rolls slightly stale bread, soaked in water then excess water squeezed out
• 2 1/4 lb ground beef
• 2 None eggs
• 1/4 cup fresh ginger, peeled and grated
• 2 None red chilies, deseeded and chopped, plus extra for garnish
• 3-4 tbsp balsamic vinegar

1. Heat 3 tbsp oil in a saucepan and saute garlic and 1/2 the onions until translucent. Add squash and potatoes and cook for 2 mins. Add sugar and cook until beginning to caramelize then add mangoes and stock and season. Bring to a boil, cover and cook for 20-25 mins.
2. Combine bread, eggs, ginger, chilies and remaining onions. Season then shape into 30 small balls. Heat remaining oil in a large frying pan and sear meatballs, working in batches, over medium heat for 4-5 mins until browned. Drain on paper towels.
3. Remove soup from heat and puree with a hand blender. Add vinegar and season. Ladle into bowls, add meatballs and garnish with chilies.

oil, garlic, onions, winter, baking potatoes, sugar, mangoes, vegetable stock, bread, ground beef, eggs, fresh ginger, red chilies, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/21884 (may not work)