Thanks for your question! Here is a Mexican Meatball soup recipe. Enjoy!

Spicy Meatball Soup


	Meatballs
		1 lb. extra-lean ground beef
		1 (11-oz.) can vacuum packed whole kernel corn, drained
		1/3 cup hot picante salsa
		1/2 cup thinly sliced green onions with tops
		2 tablespoons chopped fresh cilantro
		1/2 to 1 teaspoon salt
		1 teaspoon cumin
		1 teaspoon finely chopped garlic
		1 egg white
	Soup
		1 (28-oz.) can whole tomatoes, undrained, cut up
		1 (15.5-oz.) can dark or light red kidney beans, drained
		1 cup beef broth
		2/3 cup hot picante salsa
		2 tablespoons chopped fresh cilantro
		1 cup chopped green bell pepper
		1 teaspoon cumin
		1 teaspoon chili powder
		1/2 teaspoon finely chopped garlic
	Toppings, if desired
		1/4 cup chopped fresh cilantro
		1/4 cup chopped green onions with tops
		1/4 cup dairy sour cream


1. In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
2. 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 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

6 (1 1/2-cup) servings

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