Ingredients
- 1 salsa (hot)
- 1 egg (white)
- 450 gr extra beef (lean ground)
- 240 ml beef broth
- 140 gr green bell pepper (chopped)
- 60 ml dairy sour cream
- 60 gr thinly green onions (sliced)
- 34 gr cilantro (chopped fresh)
- 34 gr cilantro (chopped fresh)
- 30 gr green onions with (chopped)
- 4 gr cumin
- 3 gr salt
- 3 gr garlic (minced)
- 3 gr chili powder
- 1 gr garlic (minced)
- 1 package dark
In large bowl, combine ground beef, half cup of the corn and remaining meatball ingredients; mix well. Shape into 3 cm balls; place on cookie sheet. Refrigerate 30 minutes, or until set. In 5 litre 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.
