Mexican Meatball Soup

• 1 tablespoon cooking oil
• 1 small red onion, chopped
• 2 jalapeno peppers, seeds and ribs removed, chopped
• 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
• 2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1 quart canned low-sodium chicken broth or homemade stock
• 2 cups water
• 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
• 1 3/4 teaspoons salt
• 3/4 teaspoon fresh-ground black pepper
• 1/2 pound ground beef
• 2 cloves garlic, minced
• 2 1/2 tablespoons dry bread crumbs
• 1 egg, beaten to mix
• 1 cup fresh (cut from about 2 ears) or frozen corn kernels
• 1 tablespoon lime juice

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2. Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

cooking oil, red onion, jalapeno peppers, zucchini, oregano, ground cumin, chicken broth, water, tomatoes, salt, freshground black pepper, ground beef, garlic, bread crumbs, egg, corn, lime juice

Taken from www.epicurious.com/recipes/member/views/mexican-meatball-soup-50127292 (may not work)