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Ingredients Jump to Instructions ↓

  1. --FOR THE MEATBALLS--

  2. 1 lb Extra-lean ground beef

  3. 1 cn Yellow sweet corn, drained,

  4. -divided use (11 oz) 1/3 c Hot salsa

  5. 1/2 c Thinly sliced green onions

  6. -with tops 2 tb Chopped fresh cilantro

  7. 1 t Salt

  8. 1 t Minced garlic

  9. 1 Egg white

  10. --FOR THE SOUP--

  11. 1 cn Whole tomatoes, undrained,

  12. -cut up (28 oz) 1 cn Dark or light red kidney

  13. -beans, drained (15 1/2 oz) 1 c Beef broth

  14. 2/3 c Hot salsa

  15. 2 tb Chopped fresh cilantro

  16. 1 c Chopped green bell pepper

  17. 1 t Cumin

  18. 1 t Chili powder

  19. 1/2 ts Minced garlic

  20. --TOPPINGS (OPT--

  21. 1/4 c Chopped fresh cilantro

  22. 1/4 c Chopped green onions with

  23. -tops 1/4 c Dairy sour cream

  24. 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1" balls; place on cookie sheet. Refrigerate

  25. 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

  26. 45-60 minutes or until flavors blend and meat is no longer pink. Garnish individual servings with toppings as desired.

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