spicy meatball soup
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Some like it HOT; some don't. You may want to adjust the chili. This recipe originated in Honduras. Good with a crisp salad and a crusty bread for a light meal.
yield
4 -6 servings
method
Stove Top
Ingredients For spicy meatball soup
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2hard cooked eggs
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1/2 ccooked brown rice
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1/4 csoft, fine bread crumbs
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1/4 cfine chopped green onion
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1/4 cfine chopped ripe olives
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1/4 tsprosemary, dried
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1 dashcloves
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1 dashcinnamon, ground
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1/2 lblean ground beef
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1/2 lblean ground pork
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raisins
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2 cbeef broth (i used bouillon)
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1 cancondensed tomato soup
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1 Tbspchili powder
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1/2 cshredded monterey jack cheese
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coarse chopped ripe olives
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chopped green onion
How To Make spicy meatball soup
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1Separate egg yolks from the whites and chop each separately.
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2In a bowl combine crumbled egg yolks, rice, bread crumbs, 1/4 C chopped green onions, 1/4 C chopped olives, and all spices except chili.
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3Add both meats and mix well.
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4Use 1 1/2 teaspoons of mixture for each meatball; wrapping meat around two or three raisins. Set aside on a plate.
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5In a large saucepan, combine broth, tomato soup, and chili; mix well then add meatballs. Bring to boiling; reduce heat and simmer 30 minutes.
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6Stir in chopped egg whites. Top each serving with cheese, olives and chopped green onions.
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7Cook's Notes: I used sausage,(as that is what I happened to have) which meant a lot of unwanted fat, so I chilled soup overnight to allow fat to rise, then discarded the fat, which made this soup almost fat free. Sour cream also makes a good topping, and helps to cut the heat. There are just the two of us, so there was some left over and it was even better the next day.
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