Tex-Mex Meatball Soup

• 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

1. 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.
2. Heat oil in a large, heavy-bottomed saucepan on medium heat. Saute onion, garlic and oregano 3-4 mins, until onion is tender.
3. Add stock, tomatoes, beans, corn and salsa to pan. Bring to a boil. Season to taste. Reduce heat to low.
4. 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.

ground chicken, green onions, breadcrumbs, cilantro, egg, olive oil, onion, clove garlic, oregano, stock, tomatoes, kidney beans, kernel corn, cilantro, tortillas

Taken from recipes-plus.com/api/v2.0/recipes/32277 (may not work)