Spicy Meatball Soup Recipe

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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