Meatball Ingredients
1 lb extra lean ground beef
1 11oz can can whole kernel corn, drained
1/3 c hot picante salsa
1/2 c green onions, thinly sliced w/ tops
2 T fresh cilantro, chopped
1 t garlic, finely chopped
1 t salt
1 egg white
1 t cumin

Soup Ingredients
1 28 oz can whole tomatoes, undrained & cut up
1 15.5 oz can red kidney beans, drained
1 c beef broth
2/3 c hot picante salsa
1 t cumin
1 t chili powder
2 T chopped fresh cilantro
1 c chopped green bell pepper
1/2 t finely chopped garlic

Toppings, if desired
1/4 c chopped fresh cilantro
1/4 chopped green onions with tops
1/4 c dairy sour cream

In large bowl combine ground beef, 1/3 c of the corn, and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 min. or until set.

In 5 quart dutch oven or stock-pot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

Preparation time: 45 minutes
Cooking time: 1 hour

Recipe given to me by my friend, Randy Jacobi. It can be found on the internet, left as an exercise for the reader.