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Meatball Chile Soup

Note: Another hybrid from Jeff Smith's The Frugal Gourmet and Sunset Homemade Soups.  Serve with garlic bread and a salad.

1 lb ground beef
6 cps hot beef soup stock
1/2 cp dry red wine
1/4-1/2 cp barley

3 small hot green peppers, fresh, chopped
3T onions, finely chopped
2 cloves garlic, crushed
1 t salt
1/4 cp tomato sauce
1 t chili powder
1 t cumin, ground
1 T parsley, chopped
1/2 cp bread crumbs
1 egg white
3 T oil or butter for frying

1. Mix ground beef with half of chopped peppers, the onions, egg, bread crumbs, half of the
tomato sauce, and the salt and spices.
2. Make the meatballs and brown them in oil in a large stock pot or in the oven till partially
cooked.
3. Add stock and wine to meatballs and simmer about 30 minutes.
4. Add barley and simmer another 30 minutes.