Try our take on the popular Mexican meatball stew Caldo de Albondigas. Chilli gives this dish a kick of heat and it can also help us to reduce our salt consumption if we use it as a flavouring in place of adding salt. Garlic can help to boost the immune system if eaten regularly, so why not add it to your shopping list more often?
1 pack HECK Spring Chicken sausages
1 tsp cumin
½ tsp ground coriander
1 litre water
1 gluten free chicken stock cube
2 spring onions, chopped
1 red chilli cut into thin strips
1 tsp cumin
1 garlic clove, crushed
30g coriander, chopped
60g cheddar cheese, grated
Preparation time – 15 Minutes
Cooking time – 10 minutes
Remove the sausages from their skins and add to a mixing bowl.
Add the cumin and ground coriander and mix well then divide the mixture into four equally sized pieces and roll each piece into four equally sized balls.
Bring a litre of water to the boil in a saucepan and add the stock cube, cumin, garlic, spring onion and chilli.
Turn down the heat, add the chicken balls and simmer for 10 minutes then add the chopped coriander.
Spoon the soup into four bowls and serve immediately. Top the balls with the grated cheese and grill or blow torch the top to gratinate.