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