| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Dairy | Dutch | Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Extra-lean ground beef |
| 1 | Yellow sweet corn, drained | |
| divided use 11 oz | ||
| 1/3 | c | Hot salsa |
| 1/2 | c | Thinly sliced green onions |
| with tops | ||
| 2 | T | Chopped fresh cilantro |
| 1 | t | Salt |
| 1 | t | Cumin |
| 1 | t | Minced garlic |
| 1 | Egg white | |
| 1 | Whole tomatoes, undrained | |
| cut up 28 oz | ||
| 1 | Dark or light red kidney | |
| beans drained 15 1/2 | ||
| oz | ||
| 1 | c | Beef broth |
| 2/3 | c | Hot salsa |
| 2 | T | Chopped fresh cilantro |
| 1 | c | Chopped green bell pepper |
| 1 | t | Cumin |
| 1 | t | Chili powder |
| 1/2 | t | Minced garlic |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | c | Chopped green onions with |
| tops | ||
| 1/4 | c | Dairy sour cream |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 126
Total Fat: 13.7g
Cholesterol: 52.2mg
Sodium: 1050.7mg
Potassium: 779.3mg
Carbohydrates: 21.1g
Fiber: 7.3g
Sugar: 3.2g
Protein: 22.1g