—–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.