Mexican Meatball Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

Beef and pork meatballs with polenta, garlic and chili in a rich, herby sauce. A comforting way to enjoy Cinco de Mayo!

recipe updated 8 Oct 2019


  • Beef filet icon
    Beef filet
    600g (about 2½ cups)
  • Onion icon
    3 (420g)
  • Cheese icon
    as needed
  • Coriander icon
    as needed
  • Avocado icon
    2 (330g)
  • Lime icon
    2 (200g)
  • Garlic clove icon
    Garlic clove
  • Onion icon
    40g (about ¼)
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Pork fillet icon
    Pork fillet
    300g (about 1¼ cups)
  • Polenta icon
    60g (about 5¾ tbsp)
  • Milk icon
    30ml (2 tbsp)
  • Egg icon
    1 (50g)
  • Ground cumin icon
    Ground cumin
    about ½ teaspoon (1g)
  • Taco seasoning icon
    Taco seasoning
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    as needed
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Umami paste icon
    Umami paste
    40g (about 2¼ tbsp)
  • Bay leaves icon
    Bay leaves
  • Red bell pepper icon
    Red bell pepper
    300g (about 2)
  • Water icon
    500ml (2⅛ cups)
  • Tinned tomatoes icon
    Tinned tomatoes
    800g (about 2)
  • Tomato salsa icon
    Tomato salsa
    104ml (½ cup)
  • Coconut sugar icon
    Coconut sugar
    1 tsp (4g)
  • Sour cream icon
    Sour cream
    100ml (½ cup)


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add garlic clove, onion and fresh chilli to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Chop - approx 2 sec, speed 6
  6. Scrape down sides of TM5 bowl
  7. Add beef filet, pork fillet, polenta, milk, egg, ground cumin, taco seasoning, black pepper and sea salt to the TM5 bowl
  8. Blend - approx 10 sec, reverse speed 9
  9. Scrape down sides of TM5 bowl
  10. Transfer content of TM5 bowl to baking sheet
  11. Form into balls
  12. Bake until browned - 20 min, 200°C
  13. Add extra virgin olive oil, onion, fresh chilli and garlic clove to the TM5 bowl
  14. Chop - approx 3 sec, speed 6
  15. Sauté - approx 5 min, varoma, speed 1
  16. Then add umami paste, bay leaves, red bell pepper, water, tinned tomatoes, tomato salsa, coconut sugar and sea salt to the TM5 bowl
  17. Cook - approx 16 min, 100°C, speed 1
  18. Serve
  19. Sprinkle with cheese
  20. Garnish with coriander
  21. Drizzle with sour cream
  22. Garnish with avocado
  23. Serve with lime in the TM5 bowl
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