-----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 t Salt 1 t Cumin 1 t 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 t Cumin 1 t 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.
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