| 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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