Mexicali Soup

I am not sure where I originally got this recipe, but over the years I have altered it to taste just the way my husband likes it.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  lb lean ground beef
• 1 (1 1/4ounce) package  taco seasoning mix
• 6  cups water
• 2  cups salsa
• 1 1⁄2 cups kidney beans, undrained
• 2⁄3 cup tomato paste
• 3⁄4 cup acini di pepe pasta
• 3⁄4 cup sliced ripe olives
• 1  lb cheddar cheese
• 1  cup sour cream
• 1 (16 ounce) package tortilla chips

Directions

1. In large bowl, mix meat with seasoning mix, shape into 1-inch meatballs.
2. In a 4 quart nonstick saucepan, cook meatballs turning frequently, until brown, drain.
3. Add water, salsa, beans with liquid & tomato paste.
4. Heat to boiling.
5. Reduce heat, simmer 10 minutes.
6. Return soup to boil, stir in uncooked pasta.
7. Boil, stirring frequently, 14 minutes.
8. Stir in olives.
9. Sprinkle each serving with cheese, top with sour cream.
10. Garnish with chips.