• Meatball Ingredients
• 1 lb extra lean ground beef
• 1 11oz can can whole kernel corn, drained
• ⅓ c hot picante salsa
• ½ 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
• breadcrumbs as needed

• Soup Ingredients
• 1 28 oz can crushed tomatoes, undrained & cut up
• 1 15.5 oz can red kidney beans, drained
• 1 c beef broth
• ⅔ c hot picante salsa
• 1 t cumin
• 1 t chili powder
• 2 T chopped fresh cilantro
• 1 c chopped green bell pepper
• ½ t finely chopped garlic

• Toppings, if desired
• ¼ c chopped fresh cilantro
• ¼ chopped green onions with tops
• ¼ c dairy sour cream

In large bowl combine ground beef, ⅓ 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, put a good brown on the meatballs. Remove excess oil/fat. 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. I did modify it some. It can be found on the internet, left as an exercise for the reader.