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Guatamalan Albondigas Tikal Soup

Make Guatamalan Albondigas Tikal Soup at home with Eggs Hard Cooked, Cooked Brown Rice, Soft Bread Crumbs, Green Onions Chopped, and Pitted Ripe Olives Chopped. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 tsp
• 1 dash
• 1 dash
• 1/2 lb
• 1/2 lb

Method (preview)

1. 1

   Pitted ripe olives, coarsely chopped (opt)

2. 2

   Separate egg yolks and whites.

3. 3

   Chop each separately.

4. 4

   Add ground beef and pork, mix well.

5. 5

   Using 1 1/2 Tbsp meat mixture for each meatball, wrap mixture around 2 or 3 raisins and shape into balls.

6. 6

   In a large saucepan combine beef broth, condensed tomato soup, chili powder, and meatballs.

7. 7

   Bring to boiling, reduce heat.

8. 8

   Cover and simmer for 30 min. Stir in chopped egg whites.

9. 9

   To serve, ladle into soup bowls, top each serving with some of the cheese, additional olives, and chopped green onion, if desired.