Mexican tomato-paprika soup with balls

Name: mexican tomato-paprika soup with balls
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram vine tomato; 3 red pointed pepper; 2 onion; 2 clove garlic; 6 tablespoon olive oil; 300 gram minced beef; 1 tablespoon Mexican spices; 1 tablespoon bread crumbs; 1 rusk; 600 milliliters vegetable stock; 600 milliliters Meat bouillon; 125 gram maize; 1 bag tortilla chips natural; 100 gram cheddar cheese; 100 gram young cheese; 2 tablespoon coriander

Ingredients

Directions

Preheat the oven to 200ºC. Place the tomatoes, peppers, onions and garlic in an oven dish and drizzle with 3 tablespoons of olive oil. Sprinkle with salt and pepper and roast the vegetables for 20-25 minutes in the oven until they are soft and a bit brown.
In the meantime, mix the mince with the Mexican herbs, possibly extra salt and pepper and breadcrumbs. Shape small balls. Bake these balls in the rest of the oil for about 8 minutes.
Remove the vegetables from the oven and put them in a soup pan through the stock. Puree the soup with a hand blender, but not completely smooth.
Let the soup boil slightly to the desired thickness and scoop the meatballs and corn through it. In the meantime, heat the oven grill.
Place the chips on a baking sheet and sprinkle the cheese over it. Do not place the plate too close under the grill until the cheese melts.
Sprinkle the soup with the coriander and serve with the nachochips.