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Mexican meatball soup

Mexican meatball soup


Turn readymade chilli bean and rice soup into a hearty dinner with homemade meatballs and crispy, spiced chickpeas

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2197kj 527kcal
  • Fat
    High 34%
  • Saturates
    High 37%
  • Sugar
    Low 10%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 36g


  • 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

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