The recipe of this Mexican soup will definitely appeal to all lovers of spicy cuisine. It turns out piquant, fragrant and very satisfying. Adjust the amount of spices to your liking.
Ingredients
- Potatoes - 250 g
- Onion - 1 piece
- Green onion - 2 stems
- Garlic - 2 cloves
- Tomato sauce - 3 art.l.
- Olive oil - 2 tbsp.l.
- Oregano - 1 tsp.
- Black Pepper - 4 peas
- Salt - to taste
- Water (purified) – 2 l
- Minced chicken - 300 g
- Breadcrumbs - 2 art.l.
- Milk - 50 ml
- Ground red pepper - 0,5 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Mix the minced meat, milk, breadcrumbs, salt and ground red pepper. Leave the mass for 10 minutes.
Peel and chop potatoes, onions, garlic.
Heat the oil in a frying pan, add the onion and fry until golden brown.
Add tomato sauce, garlic and a couple of spoonfuls of hot water. Simmer all together for 5 minutes.
Boil water, add potatoes, black pepper, roast and cook for 5 minutes.
Shape small meatballs with a spoon and carefully put them into the soup. Boil for another 10 minutes after boiling.
Add salt, oregano and finely chopped green onions. Turn off the heat and leave under the lid for 15 minutes.
