Mexicali Soup - cooking recipe

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
6 cups water
2 cups taco sauce (or salsa)
1 (15 ounce) can kidney beans, undrained
1 (6 ounce) can tomato paste
3/4 cup acini di pepe pasta, uncooked
3/4 cup sliced black olives
cheddar cheese
sour cream
tortilla chips

Preparation

In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.