Ingredients:
2 hard-boiled eggs
1/2 cup cooked brown rice
1/2 cup breadcrumbs
2 green onions, chopped finely
1 clove garlic, minced
1 (2 ounce) cans chopped black olives ( about 1/4 cup)
1 1/2 tablespoons fresh sage, minced
1 teaspoon fresh cilantro, minced ( or more to taste)
1 tablespoon cocoa
1 dash cinnamon
1 lb ground chicken
4 cups water ( if you prefer a thicker soup use 3 cups)
1 teaspoon fresh oregano, minced ( or 1/4 teaspoon dried)
1 tablespoon chili powder ( for spicer soup use 2 tablespoons)
1 (6 ounce) cans tomato paste
1 (14 ounce) cans chicken broth ( I use lower sodium version)
2 potatoes, peeled and cubed
1 zucchini, cubed
1 summer squash, cubed
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
1/2 cup monterey jack cheese or 1/2 cup cheddar cheese, shredded ( optional garnish)
sliced black olives, garnish (optional)
chopped green onions, garnish (optional)
cilantro, garnish (optional)
sour cream, garnish (optional)
Directions:
Peel eggs and seperate yolks from the whites and chop each seperately and set aside.
Combine yolks, rice, bread crumbs, green onion, garlic, olives, sage, cocoa, cilantro, cinnamon and meat in a large bowl, stirring with a wooden spoon or your hands to combine well.
With floured hands, make meatballs using approximately 1- 1 1/2 tablespoons of the meat mixture (there will be at 4- 5 dozen meat balls).
In a soup pot or dutch oven combine water, tomato paste, chicken broth, oregano and chili powder over high heat and bring to a boil.
Drop meatballs into boiling broth and bring back to a boil.
Lower heat to medium- low and simmer covered for 30 minutes.
Add potato cubes and simmer for an additional 10 minutes.
Add zucchini and summer squash and simmer uncovered an additional 10 minutes.
Add peas and corn and simmer uncovered an additional 5 minutes.
Remove from heat and stir in chopped egg whites.
If desired garnish individual bowls with optional garnishes (cheese, olives, green onions,cilantro and/or sour cream).
Servings: 4-6
Time preparation: 60 min.
Time total: 120 min.