Mexican Meatball Soup

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 cup fresh (cut from about 2 ears) or frozen corn kernels
• 1 egg, beaten to mix
• 2 ½ tablespoons dry bread crumbs
• ½ pound ground beef
• 1 quart canned low-sodium chicken broth or homemade stock
• + 10 more ingredients
• • ½ teaspoon ground cumin
  • 2 ¼ teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
  • 1 tablespoon cooking oil
  • 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
  • 2 jalapeño peppers, seeds and ribs removed, chopped
  • 1 small red onion, chopped
  • ¾ teaspoon fresh-ground black pepper
  • 1 ¾ teaspoons salt
  • 1 ½ cups drained canned diced tomatoes (one 15-ounce can)
  • 2 cups water

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños 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...

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