Spicy Meatball Soup

• 1 pound ground beef, extra lean
• 1 can corn drained
• 13 cup hot salsa
• 1/2 cup scallions, spring or green onions thinly sliced, with tops
• 2 tablespoons cilantro fresh, chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon garlic minced
• 1 each egg whites
• 1 can tomatoes undrained,, cut up
• 1 can red kidney beans drained
• 1 cup beef stock
• 23 cup hot salsa
• 2 tablespoons cilantro fresh, chopped
• 1 cup green bell peppers chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic minced
• 1/4 cup cilantro chopped, fresh
• 1/4 cup scallions, spring or green onions chopped
• 1/4 cup sour cream dairy

1. In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well.
2. Shape into 1" balls; place on cookie sheet.
3. Refrigerate 30 minutes, or until set.
4. In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients.
5. Bring to a boil over high heat.
6. Reduce heat to low; carefully add uncooked meatballs.
7. Simmer uncovered 45 to 60 minutes or until flavors blend and meat is no longer pink.
8. Garnish individual servings with toppings as desired.

ground beef, corn, hot salsa, scallions, cilantro, salt, cumin, garlic, egg whites, tomatoes, red kidney beans, beef stock, hot salsa, cilantro, green bell peppers, cumin, chili powder, garlic, cilantro, scallions, sour cream dairy

Taken from recipeland.com/recipe/v/spicy-meatball-soup-41437 (may not work)