Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FOR THE MEATBALLS--------------------------
1 lb Extra-lean ground beef
1 cn Yellow sweet corn, drained,
-divided use (11 oz)
1/3 c Hot salsa
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro
1 ts Salt
1 ts Cumin
1 ts Minced garlic
1 Egg white

------------------------FOR THE SOUP-----------------------------
1 cn Whole tomatoes, undrained,
-cut up (28 oz)
1 cn Dark or light red kidney
-beans, drained (15 1/2 oz)
1 c Beef broth
2/3 c Hot salsa
2 tb Chopped fresh cilantro
1 c Chopped green bell pepper
1 ts Cumin
1 ts Chili powder
1/2 ts Minced garlic

-----------------------TOPPINGS (OPT----------------------------
1/4 c Chopped fresh cilantro
1/4 c Chopped green onions with
-tops
1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the corn and remaining
meatball ingredients; mix well. Shape into 1" balls; place on cookie
sheet. Refrigerate 30 minutes, or until set.

In 5-quart Dutch oven or stockpot, combine remaining corn and all soup
ingredients. Bring to a boil over high heat. Reduce heat to low;
carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or
until flavors blend and meat is no longer pink. Garnish individual
servings with toppings as desired.

Browse by categories