Prep and Cook Time 30 minutes
Makes 6 servings
|1||pound ground beef|
|1/2||small onion, finely chopped|
|1/4||cup dry bread crumbs|
|1||tablespoon chili powder|
|1||teaspoon ground cumin|
|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|
- 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.
- 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.
- 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.
|Calories from Fat||42 %|
|Total Fat||12 g|
Check out more recipes for Mexican