Mexican Meatball Soup
INGREDIENTS
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For the meatballs:
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cooking spray
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1 pound 90% lean ground beef
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1/4 cup dry breadcrumbs
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1 egg
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1 teaspoon cumin
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1/4 teaspoon garlic powder
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1/2 teaspoon chili powder
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2 teaspoons lime juice
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1 teaspoon kosher salt
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1/2 teaspoon pepper
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2 tablespoons finely chopped cilantro
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2 tablespoons water
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For the soup:
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6 cups beef broth
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1 14.5 ounce can of diced tomatoes with chiles (undrained (can also use a can of regular diced tomatoes for less heat))
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1 8 ounce can of tomato sauce
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2 teaspoons of olive oil
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1 onion (diced)
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2 carrots (peeled and chopped into 1/4 pieces)
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1 zucchini (chopped into 1/2 pieces)
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1 15 ounce can of black beans (drained and rinsed)
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1 cup of frozen corn
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salt and pepper to taste
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2 teaspoons chili powder
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1 teaspoon cumin
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Garnishes: chopped cilantro, tortilla strips, sour cream, shredded cheese, diced tomatoes, lime wedges, avocado
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