Mexican Meatball Soup
1 Tbsp vegetable oil
1 white onion, chopped
2 jalapeño peppers, seeds and ribs removed,
2 Tbsp chopped fresh oregano leaves, divided
½ tsp ground cumin, divided
1 quart beef broth
1½ cups canned, diced tomatoes, undrained
Salt and pepper
½ lb ground beef
2 garlic cloves, minced
2½ Tbsp dry breadcrumbs
1 egg, lightly beaten
1 Tbsp minced
1 cup frozen corn kernels
1 Tbsp lime juice
1 avocado, peeled, pitted and thinly sliced
Grated cheddar cheese and chopped fresh
oregano for garnish
Preparation Serves 4
In a large pot, heat the oil over medium-low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 1 tablespoon of the oregano, and ¼ teaspoon of the cumin and cook, stirring, about 3 minutes. Add broth and tomatoes, and season with salt and pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine ground beef, garlic, breadcrumbs, egg and the remaining jalapeño, cumin and oregano. Sprinkle with salt and pepper. Shape the mixture into 12 meatballs, about 1 inch in diameter.
Add meatballs and corn to the soup and simmer until meatballs are just done, about 8 to 10 minutes. Stir in lime juice and garnish with avocado slices, cheese and oregano.