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    • Spicy Meatball Soup

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    CATEGORY CUISINE TAG YIELD
    Meats, Eggs, Grains, Dairy Dutch Soups 6 Servings

    INGREDIENTS

    1 lb Extra-lean ground beef
    1 cn Yellow sweet corn, drained, divided use (11 oz)
    1/3 c Hot salsa
    1/2 c Thinly sliced green onions with tops
    2 tb Chopped fresh cilantro
    1 ts Salt
    1 ts Cumin
    1 ts Minced garlic
    1 Egg white
    1 cn Whole tomatoes, undrained, cut up (28 oz)
    1 cn Dark or light red kidney beans, drained (15 1/2 oz)
    1 c Beef broth
    2/3 c Hot salsa
    2 tb Chopped fresh cilantro
    1 c Chopped green bell pepper
    1 ts Cumin
    1 ts Chili powder
    1/2 ts Minced garlic
    1/4 c Chopped fresh cilantro
    1/4 c Chopped green onions with tops
    1/4 c Dairy sour cream

    INSTRUCTIONS

    FOR THE MEATBALLS
FOR THE SOUP
TOPPINGS (OPT
In large bowl, combine ground beef, 1/2 cup of the corn and remaining
meatball ingredients; mix well. Shape into 1" balls; place on cookie
sheet. Refrigerate 30 minutes, or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup
ingredients. Bring to a boil over high heat. Reduce heat to low;
carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or
until flavors blend and meat is no longer pink. Garnish individual
servings with toppings as desired.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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