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Member recipe

Mexican meatball soup

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Serves 4

Spicy heart-warming soup. Makes a meal for small eaters.

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  • 1.2 Ltr good beef stock
  • 2x200 Gm jars chunky hot salsa
  • 400 Gm tin sweet corn
  • 3 crushed cloves garlic
  • 1 tsp hot chilli sauce
  • Couple of drops of Tabasco
  • Pack of a dozen prepared meatballs


    1. Pull the meatballs into two and brown all 24 in a frying pan.
    2. Combine all ingredients into a large pan
    3. If you have a slow cooker, cook on low for 6 to 7 hours. If you have an "E" setting, set oven to this and cook for 6 hrs. Otherwise cook at gas mark 1/2 (70C El) for 6 hrs
    4. Serve with crusty rolls

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