Bring broth and water to a simmer in a dutch oven over medium heat.
Meanwhile, zest and juice 1 lime; reserving the juice. Break up the chorizo in a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.
Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes.
Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.
To make ahead, prepare the meatballs and freeze airtight, uncooked, up to 3 months. Defrost before proceeding.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 113.3mg||35 %|
|Sodium 327.4mg||11 %|
|Potassium 544.9mg||14 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 6.9g|
|Protein 25.7g||37 %|
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Calories per serving: 298
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