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This unusual soup is based on the traditional Latin one-meal dish that customarily stuffs tacos, tamales, empanadas, and poblano peppers--traditionally is served at Mexican weddings--and now is being used in the southwestern United States to stuff Thanksgiving turkeys. It's definitely a waker-upper as a soup, best served in small portions as an appetite stimulant. Serve hot to 6 people as a first course.

• 1 Tablespoon olive oil
• 1 pound ground meat (beef. lamb, pork, or a combination)
• 1 cup onion, chopped
• 1 28-ounce can of tomatoes, with the tomatoes squeezed and cut into pieces and the juice reserved
• 3 cloves garlic, minced
• 2 cups beef stock
• 1 apple, unpeeled, cored, and chopped
• 2 canned whole jalapenos, sliced thinly
• 10 pimiento-stuffed olives, halved
• 1/4 cup raisins
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• salt and pepper to taste

Garnish: 1/2 cup almond pieces, sauteed and toasted in 1 teaspoon butter

Brown the meat and onions in the olive oil in a large saucepan. Stir in the garlic after the meat is brown, then add the stock, reserved tomato juice, and all the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 20 minutes.

When ready to serve, ladle the soup into festive bowls and sprinkle with the toasted almonds. Serve immediately.