Mexican Meatball Soup

Ingredients:

1. 1 tablespoon cooking oil
2. 1 small red onion, chopped
3. 2 jalapeno peppers, seeds and ribs removed, chopped
4. 1 zucchini, cut into 1/2 inch dice
5. 2 1/4 teaspoons dried oregano
6. 1/2 teaspoon ground cumin
7. 1 quart canned low-sodium chicken broth or homemade stock
8. 2 cups water
9. 1 (15 ounce) can drained canned diced tomatoes
10. 1 3/4 teaspoons salt
11. 3/4 teaspoon fresh-ground black pepper
12. 1/2 pound ground beef
13. 2 cloves garlic, minced
14. 2 1/2 tablespoons dry bread crumbs
15. 1 egg, beaten to mix
16. 1 cup fresh or frozen corn kernels
17. 1 tablespoon lime juice

Procedure:

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2. Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Yield: 4 servings