Bambi Fiesta Soup

I came up with this one late, sleepless night.

Bambi Fiesta Soup

1 package Venison meatballs
1 onion, diced
3 sticks celery, diced
2 small cloves garlic crushed
1 med green capsicum, diced
1L hot chicken stock
2 tins watties chilli beans
1 Tblsp olive oil (Not EVOO)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
small tub sour cream
half bunch fresh coriander

optional: 1/2 cup frozen corn kernals
2 rounds lavash bread

Method
Pre-heat oven to 180 deg
Space meatballs out evenly on a baking tray, lined with baking paper. Bake 20 mins.
Meanwhile, sautee onion. Clear a space on the bottom of the saucepan, and add spice powders once onion has gone translucent. Once spices are fragrant, add celery and stir to coat. Add the garlic and cook one minute only.
Add stock, stir and then add beans, sauce and all. Simmer until meatballs are done. When removing meatballs from oven, turn the oven temperature up to 200.
Add meatballs carefully to soup and stir gently. Add capsicum (and corn if you're using it).
Simmer over very low heat for ten minutes.
Cut lavash bread into wedges, pop on the tray and bake 3-5 minutes.
Divide soup and meatballs into bowls, sprinkle with fresh coriander and add a big dollop of sour cream. Serve with crisp bread.

Notes:
I don't use corn, I think the soup is colourful enough, but you might like to.
I also don't add any extra veg, but a carrot and zucchini can be cooked in the chicken stock, pureed and added with the beans.
You can also use tomato soup, black eyed and kidney beans that have been soaked and boiled.
We use one can hot and one can mild beans, taking out the kids portion before we add the hot can. You could use one can of baked beans and one can of mild if you're chilli wusses.