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

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Ingredients

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

raisins

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)

Directions

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.

 

 

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