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Prep and Cook Time 30 minutes


Makes 6 servings


1 pound ground beef
1/2 small onion, finely chopped
1 egg
1/4 cup dry bread crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cans (about 14 ounces each) chicken broth
1 medium carrot, thinly sliced
1 package (10 ounces) frozen corn or thawed frozen leaf spinach
1/4 cup dry sherry


  1. Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. Place mixture on lightly oiled cutting board; pat evenly into 1-inch-thick square. Cut into 36 squares with sharp knife; shape each square into a ball.
  2. Place meatballs slightly apart in single layer in microwavable container. Cover loosely with waxed paper. Cook on HIGH 3 minutes or until meatballs are just barely pink in center.
  3. Meanwhile, combine broth and carrot in large saucepan. Cover; bring to a boil over high heat. Stir in corn and sherry. Transfer meatballs to broth with slotted spoon. Reduce heat to medium; simmer 3 to 4 minutes or until meatballs are cooked through.


For extra flavor, sprinkle chopped fresh cilantro over hot soup.

Nutritional Information

Sodium 545 mg
Protein 18 g
Fiber 2 g
Carbohydrate 18 g
Cholesterol 90 mg
Total Fat 12 g
Calories from Fat 42 %
Calories 258

Dietary Exchange

Meat 2-1/2
Starch 1
Fat 1

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