1 T cooking oil
1 medium red onion, chopped
1 zucchini, cut in 1/2-inch dice
1 4oz can chopped jalapeños
2-1/4 tsp dried oregano (or 2 T chopped fresh)
1/2 tsp ground cumin
1 qt chicken stock
2 cp water
1 15oz can diced tomatoes with juices
1-3/4 tsp salt
3/4 tsp fresh ground black pepper
1/2 lb ground beef
2 cloves garlic, minced
2 T dry bread crumbs
1 beaten egg
1-1/2 cp corn kernels, fresh or frozen
1 T lime juice
1. In a large pot, heat the oil over med-low and saute the onions and half the jalapeños til onions are softened and translucent, about 5 min. Add the zucchini, 1-1/2 tsp dried oregano (if using), and 1/4 tsp cumin, and sauté until zucchini softens, about 3 min.
2. Add broth, tomatoes, 1-1/4 tsp of salt, and 1/2 tsp pepper, and bring to a simmer. Cook for 15 min.
3. In a medium bowl, combine the ground beef, garlic, remaining jalapeño, salt, pepper, oregano, cumin, the bread crumbs, and the beaten egg. Mix well and shape into 1-inch diameter balls, about 24.
4. Add meatballs and corn to the soup and simmer til meatballs are just done, about 5 min. Stir in the lime juice and the remaining fresh oregano if using.