spicy meatball soup
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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prep time
cook time
method
Stove Top
yield
4-6 servings
Ingredients
- 2 - hard cooked eggs
- 1/2 cup cooked brown rice
- 1/4 cup soft, fine bread crumbs
- 1/4 cup fine chopped green onion
- 1/4 cup fine chopped ripe olives
- 1/4 teaspoon rosemary, dried
- 1 dash cloves
- 1 dash cinnamon, ground
- 1/2 pound lean ground beef
- 1/2 pound lean ground pork
- - raisins
- 2 cups beef broth (i used bouillon)
- 1 can condensed tomato soup
- 1 tablespoon chili powder
- 1/2 cup shredded monterey jack cheese
- - coarse chopped ripe olives
- - chopped green onion
How To Make spicy meatball soup
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Step 1Separate egg yolks from the whites and chop each separately.
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Step 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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Step 3Add both meats and mix well.
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Step 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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Step 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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Step 6Stir in chopped egg whites. Top each serving with cheese, olives and chopped green onions.
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Step 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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