In medium bowl combine beef, bread crumbs, minced onion, water, egg, salt and teaspoon Tabasco sauce; mix well. Shape into 1" meatballs. Cover; refrigerate. Coursely chop enough green pepper to yield cup; cut remainder into thin strips for garnish.
In large stockpot heat oil; cook cup chopped green pepper, chopped onion and garlic 3 minutes or until tender. Stir in broth, tomatoes, saffron and remaining teaspoon Tabasco sauce. Bring to a boil, reduce heat and simmer uncovered 30 minutes; stirring occasionally. Add meatballs; simmer covered 20 minutes or longer or until meatballs are cooked. Garnish with green pepper strips.
We really enjoy adding tortilla chips and Mexican cheeses to this soup.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 253 (55%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 100.1mg||31 %|
|Sodium 530.4mg||18 %|
|Potassium 1013.3mg||27 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 23g|
|Protein 28g||40 %|
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Calories per serving: 461
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