SPICY MEATBALL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MEATBALLS—–
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 t Salt
1 t Cumin
1 t Minced garlic
1 Egg white
—–FOR THE SOUP—–
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 t Cumin
1 t Chili powder
1/2 ts Minced garlic
—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

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.

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Popularity: 4% [?]