Mexican Meatball Soup

By Shelly Kahle

I made this one night for dinner and it was super yummy!

1 tbsp. olive oil
1 small onion
1 zucchini( about 1/2 lb.) cut into a 1/2 inch dice
2 1/4 tsp dried oregano
1 tsp ground cumin
1 quart chicken broth
2-4 cups water depends on how brothy you like your soup
1 (15 oz.) can diced tomatoes
1 can diced green chilies
2 tsp salt
3/4 tsp pepper
1 lb. ground beef
4 cloves garlic
5 tbsp. dry bread crumbs
2 eggs, beaten
1 cup fresh or frozen corn
1 tbsp. lime juice

In large pot, heat the oil over low heat. Add the onion and cook stirring occasionally until the onion is translucent, about 5 minutes. Add the zucchini, 1 1/2 tsp oregano and 1/2 tsp cumin and cook stirring until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, green chilies, 1 1/4 tsp salt, 1/2 tsp pepper and bring to a simmer and simmer for 15 minutes.

Meanwhile, in a bowl, combine the ground beef, garlic, 1/2 tsp cumin, 3/4 tsp oregano, 3/4 tsp salt and 1/4 tsp pepper, the bread crumbs, and the eggs. Shape into 1 inch meatballs.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 10 minutes. Stir in lime juice. Serves 4.