Ingredients
1
lb. extra-lean ground beef
1
(11-oz.) can vacuum packed whole kernel corn, drained
1/3
cup hot picante salsa
1/2
cup thinly sliced green onions with tops
2
tablespoons chopped fresh cilantro
1/2
to 1 teaspoon salt
1
teaspoon cumin
1
teaspoon finely chopped garlic
1
egg white
1
(28-oz.) can whole tomatoes, undrained, cut up
1
(15.5-oz.) can dark or light red kidney beans, drained
1
cup beef broth
2/3
cup hot picante salsa
2
tablespoons chopped fresh cilantro
1
cup chopped green bell pepper
1
teaspoon cumin
1
teaspoon chili powder
1/2
teaspoon finely chopped garlic
1/4
cup chopped fresh cilantro
1/4
cup chopped green onions with tops
1/4
cup dairy sour cream
Preparation
In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 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 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
