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Mexican-Style Meatball Soup

Ingredients

  • 1 lb. lean ground beef
  • 1/3 cup oatmeal flour rolled oats ground, pulsed, or blended into flour
  • 1 large egg
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 1/4 tsp coriander
  • 1/2 tsp garlic powder
  • sea salt and pepper to your taste (about an 1/8 teaspoon each)

For your soup:

  • 2 Tbsps olive oil or avocado oil
  • 1 large yellow onion diced
  • 3-4 fresh garlic cloves minced
  • 4 stalks celery sliced thinly
  • 1 large red bell pepper diced
  • 1 15oz. jar diced tomatoes, with juices
  • 15 ounces black beans drained and rinsed if using canned
  • 4 cups chicken bone stock or broth
  • 2 fresh ears corn corn cut from cobs

Garnish suggestions:

  • a handful of fresh picked cilantro leaves to garnish
  • fresh sliced jalapeno peppers
  • juice of 1 lime and/or lime wedges

Instructions

  • In a medium bowl, add all of your meatball ingredients and stir to thoroughly combine (or just get your hands in there like I do!).
  • Take about a spoonful of mixture and roll it between your palms to create a meatball.
  • Repeat with remaining mixture. (tip: use your cookie scoop to create evenly measured meatballs)
  • Heat the oil in a large stock pot over medium high heat.
  • Add in your meatballs and cook until they start to nicely brown on the sides (the meatballs don't have to be cooked through at this point).
  • Stir in diced onion, garlic, celery, bell pepper and continue to cook until your veggies soften a bit, 3-4 minutes.
  • Add the diced tomatoes, chicken stock, black beans and the corn cut from the cob.
  • Bring to a rapid boil, then reduce to a simmer, and cook for 15-18 minutes.
  • Stir in lime juice and fresh picked cilantro leaves, and jalapenos, then enjoy!