Mexican Meatball Soup

Mexican Meatball Soup
Turn readymade chilli bean and rice soup into a hearty dinner with homemade meatballs and crispy, spiced chickpeas
Serves 2  / 
Prep 10 mins  / 
Cook 20 mins


½ x 400g can Co-op chickpeas, drained and rinsed
1 tbsp Co-op olive oil, plus 1 tsp
¼ tsp ground cinnamon
1 tsp ground cumin
½ small onion, finely chopped
1 garlic clove, finely chopped
¼ tsp smoked paprika
½ tsp dried chilli flakes (optional)
200g Co-op Irresistible Hereford beef mince
1 Co-op British free range egg, beaten
600g tub Co-op chilli bean and rice soup
2 tbsp reduced fat soured cream
Handful coriander leaves, to garnish


1. Heat the oven to 220°C/fan 200°C/Gas 7
2. Put the chickpeas on a lined baking tray, toss with 1 tsp of the oil, the cinnamon and half the cumin
3. Bake for 15-20 mins, until golden
4. Meanwhile, heat the remaining oil in a nonstick pan and fry the onion and garlic until soft; about 5 mins
5. Stir in the remaining cumin, the paprika and chilli, if using, then fry for another minute
6. Tip the onion and garlic mixture into a bowl with the mince, then add the egg
7. Wet your hands and mix everything together until well combined
8. Shape into 10 mini balls.
9. Set the pan over a medium heat and fry the meatballs for 8-10 mins, turning regularly, until cooked through
10. Heat the soup according to the pack instructions,then divide between 2 bowls
11. Top with the meatballs and sprinkle over the roasted chickpeas
12. Finish with 1 tbsp soured cream each and garnish with the coriander leaves