Tex-Mex Meatball Soup

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Ingredients

1-1/2 lb ground beef
1/4 cup plain bread crumbs
2 large eggs
3 Tablespoons fresh minced onion
3 Tablespoons tomato sauce
2 Tablespoon chopped cilantro
3 cloves of garlic, minced
1/2 teaspsoon salt
1/4 teaspsoon ground cumin
1/8 teaspoon black pepper
2 Tablespoons vegetable oil
3 large carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1 orange or red bell pepper, chopped
2 cloves of garlic, minced
2 large tomatoes, peeled, seeded, and chopped (or 1-15 oz can of chopped tomatoes)
8 oz of tomato sauce
3 cups beef broth
15 oz can of black beans
15 oz of corn kernels (canned or frozen)
1 chipotle pepper, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 bunch of cilantro, chopped and more for serving

1
Preheat oven to 350° Prepare meatballs. Mix all ingredients for meatballs into a large bowl.
2
Combine meatball mixture until thoroughly mixed. Roll into balls and place on lined baking sheet.
3
Bake in pre-heated oven for 20 minutes. Tip: Prepare veggies while meatballs are in the oven to save time.
4
Start on soup. In a large pot, heated over medium heat, add oil and onions, celery, carrots, and bell pepper.
5
Add cumin, coriander, salt, and pepper. Cook for 5-10 minutes until onions become translucent.
6
Add garlic. Cook 1 minute. Then immediately add tomatoes, tomato sauce, and beef broth. Bring to a simmer.
7
Once simmering, add corn, black beans, and chipotle. Simmer for 15 minutes. Add meatballs and cilantro to heat through. Once back to a simmer, it’s done.
8
Serve hot with fresh cilantro.