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.
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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (658g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 311 (62%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 137.9mg||42 %|
|Sodium 1072.6mg||37 %|
|Potassium 884.4mg||23 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 20.2g|
|Protein 24.7g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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