Mexican Style Meatball Soup

This homemade Mexican Style Meatball soup is comforting, easy and delicious!

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)

• 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

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

Instructions

1. 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!).
2. Take about a spoonful of mixture and roll it between your palms to create a meatball.
3. Repeat with remaining mixture. (tip: use your cookie scoop to create evenly measured meatballs)
4. Heat the oil in a large stock pot over medium high heat.
5. 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).
6. Stir in diced onion, garlic, celery, bell pepper and continue to cook until your veggies soften a bit, 3-4 minutes.
7. Add the diced tomatoes, chicken stock, black beans and the corn cut from the cob.
8. Bring to a rapid boil, then reduce to a simmer, and cook for 15-18 minutes.
9. Stir in lime juice and fresh picked cilantro leaves, and jalapenos, then enjoy!

Source: Clean Food Crush