spicy meatball soup

How To Make spicy meatball soup

• 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.
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