Spicy Meatball Soup

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Jane -


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.


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4-6 servings
Stove Top


  • 2
    hard cooked eggs
  • 1/2 c
    cooked brown rice
  • 1/4 c
    soft, fine bread crumbs
  • 1/4 c
    fine chopped green onion
  • 1/4 c
    fine chopped ripe olives
  • 1/4 tsp
    rosemary, dried
  • 1 dash(es)
  • 1 dash(es)
    cinnamon, ground
  • 1/2 lb
    lean ground beef
  • 1/2 lb
    lean ground pork
  • ·
  • 2 c
    beef broth (i used bouillon)
  • 1 can(s)
    condensed tomato soup
  • 1 Tbsp
    chili powder
  • 1/2 c
    shredded monterey jack cheese
  • ·
    coarse chopped ripe olives
  • ·
    chopped green onion



  1. Separate egg yolks from the whites and chop each separately.
  2. In 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.
  3. Add both meats and mix well.
  4. Use 1 1/2 teaspoons of mixture for each meatball; wrapping meat around two or three raisins. Set aside on a plate.
  5. In a large saucepan, combine broth, tomato soup, and chili; mix well then add meatballs. Bring to boiling; reduce heat and simmer 30 minutes.
  6. Stir in chopped egg whites. Top each serving with cheese, olives and chopped green onions.
  7. Cook'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.

Printable Recipe Card


Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: Latin American

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