Argentinian Meatball soup Recipe

February 19, 2012

YIELD: 6 servings

Ingredients

1	tsp olive oil
1	c chopped onion
2	cloves garlic, minced
½	tsp chili powder
1	container (900 ml) chicken broth
1	c each rinsed drained canned black beans and frozen corn
1	c sliced grape tomatoes
	chopped fresh cilantro and lime wedges
	MEATBALLS
12	oz ground beef
½	c whole wheat bread crumbs
¼	c bottled salsa
¼	c Each grated carrot and finely chopped green onions
½	tsp each chili powder and ground cumin

Directions

Meatballs – combine beef, bread crumbs, salsa, cilantro, carrot, green onions, chili powder and cumin in medium bowl. Shape by level tablespoonfuls into meatballs. Set aside.
Heat oil in large saucepan over medium heat. Add chopped onion, grlic and chili powder, cook for 5 minutes, stirring occasionally. Add broth and bring to boil. Add meatballs and return to simmer, cover and simmer over low heat for 15 to 20 minutes. Add black beans, corn and tomatoes, heat through. Serve garnished with cilantro and lime wedges to squeeze over top.