Or Chili Meatball Lunch. Whatever you want to call it. It’s the perfect cold-day soup!
Chili Meatball Supper
3 cups onions, chopped (about 3 large onions)
3 large green peppers, chopped
3 15 1/2-oz. cans red kidney beans, drained
3 16-oz. cans diced tomatoes
2 12-oz. cans whole kernel corn
1 15-oz. can tomato sauce
2 T. chili powder
3 bay leaves
1 T. salt
3 pounds beef meatballs
Cheddar cheese, grated
1. In a large soup pan combine the onion, green pepper, kidney beans, undrained tomatoes, undrained corn, tomato sauce, chili powder, bay leaves, and salt.
2. Bring to boiling; stir in meatballs.
3. Cover and simmer till meatballs are heated through and vegetables are cooked, stirring occasionally. Remove from bay leaves.
4. Serve with cheddar cheese and corn chips.
Yield: 18-20 servings
Note: You don’t have to remove the bay leaves. Whoever gets the bay leaves gets a kiss from the cook! But, please modify this tradition as necessary. =)