Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) cooking oil 1 small red onion , chopped 2 jalapeño peppers , seeds and ribs removed, chopped 1 zucchini (about 1/2 pound) , cut into 1/2-inch dice 2 1/4 teaspoon(s) dried oregano , or 2 tablespoons chopped fresh oregano 1/2 teaspoon(s) ground cumin 1 quart(s) canned low-sodium chicken broth or homemade stock 2 cup(s) water 1 1/2 cup(s) drained canned diced tomatoes (one 15-ounce can) 1 3/4 teaspoon(s) salt 3/4 teaspoon(s) fresh-ground black pepper 1/2 pound(s) ground beef 2 cloves garlic , minced 2 1/2 tablespoon(s) dry bread crumbs 1 egg , beaten to mix 1 cup(s) fresh (cut from about 2 ears) or frozen corn kernels 1 tablespoon(s) lime juice

Instructions Jump to Ingredients ↑

  1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños 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. 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. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 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. 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. Wine Recommendation: The oregano, jalapeños, and cumin here would give most wines a run for their money, but a lusty red zinfandel is spicy and rich enough to face those powerful ingredients without flinching.


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