- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
Ingredient:
- 1 tablespoon 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 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
- 1 3/4 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 1/2 tablespoons dry bread crumbs
- 1 egg, beaten to mix
- 1 cup fresh (cut from about 2 ears) or frozen corn kernels
- 1 tablespoon lime juice
