Spanish Chicken Soup with Sausage Balls created by: Almond Board of California

servings 6
ingredients 1 lb. country-style pork sausage
1 tsp. sage
1 tsp. thyme
salt
1/2 cup finely chopped almonds
1 onion, cut into wedges
1 large clove garlic minced
1 can (10 3/4 oz) condensed chicken broth, undiluted
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 cup dry white wine
1/4 cup dry sherry
1 green pepper, diced
1 bay leaf
Tabasco
1/2 cup slivered almonds, toasted
1 oz. semi-sweet chocolate, shaved
preparation Mix sausage with sage, 1/2 of the thyme, 1/4 teaspoon salt and the chopped almonds; shape into balls. Cook in skillet, turning often, over medium heat until browned and cooked through. Add onion and garlic. Sauté 5 minutes. Add broth, soup, the wines, green pepper, bay leaf, several dashes Tabasco and remaining thyme. Salt to taste. Heat, stirring, 5 minutes. Ladle into soup bowls; garnish each with almonds and chocolate.