This week I’ll be featuring recipes from an Avon cookbook I’ve had since 1983. I haven’t looked at it or a long time, almost forgot that it had some great recipes. This recipe came from Latin America. The ingredients caught my eye, it’s not what I would typically put into meatballs. I did leave the olives out and added water to the soup using the empty can of the condensed tomato soup, for personal taste.
Spicy Meatball Soup
2 hard-boiled eggs
1/2 cup cooked brown rice
1/4 cup soft bread crumbs
1/4 cup chopped green onions
1/4 cup chopped pitted ripe olives
1/4 teaspoon dried rosemary, crushed
dash of ground cloves
dash of ground cinnamon
1/2 pound ground beef
1/2 pound ground pork
2 cups of beef broth
1 10 3/4 ounce can condensed tomato soup
1 tablespoon chili powder
1/2 cup shredded Monterey Jack cheese
coarsely chopped pitted ripe olives (optional)
chopped green onions (optional)
Separate egg yolks from the egg whites, chop each separately. In a bowl combine the egg yolks, rice, bread crumbs, the 1/4 cup green onion, the 1/4 ripe olives, rosemary, clove, and cinnamon. Add ground pork and meat, mix well. Using 1 1/2 tablespoons meat mixture for each meatball, wrap the mixture into 2 or 3 raisins and shape into a ball.
In a large saucepan combine the beef broth, tomato soup, chili powder and meatballs. Bring to a boil, reduce heat and cover. Simmer for 30 minutes. Stir in the egg whites. Top with the cheese, additional olives and chopped green onions, if desired.