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
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.
the fashionista cook
the fashionista cook 
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