Spicy Meatball Soup

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Title: Spicy Meatball Soup
Categories: Soups
Yield: 6 servings

1 lb Extra lean ground beef
1 cn Drained corn, divided (11oz)
1 c Hot or medium-spicy salsa,
-divided
1 Egg
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro,
-divided
1 1/2 t Minced fresh garlic, divided
1/2 t Salt
1 c Chopped green bell pepper
1 cn Whole tomatoes including
-liquid, cut up (28 oz)
1 cn Dark red kidney beans,
-drained (15.5 oz)
1 c Beef broth
1 t Chili powder

In a large bowl, combine ground beef, 1/2 cup corn, 1/3 cup salsa,
egg, green onions, half the cilantro, half the cumin, 1 teaspoon
garlic and the salt. Shape into 36 1" balls and place half of them on
paper towels in a rectangular baking dish. Rearranging balls midway
through cooking, microwave on high 5-7 minutes, or until no longer
pink. Remove cooked meatballs and microwave remaining half of
meatballs as before; set aside.

Place bell pepper and remaining 1/2 teaspoon garlic in a 3-quart
casserole. Cover with lid or vented plastic wrap and microwave on
high 2 minutes. Add tomatoes including liquid, beans, remaining corn,
broth. Stir in remaining two-thirds cup salsa, 1 tablespoon cilantro,
1 teaspoon cumin and chili powder; re-cover. Stirring midway through
cooking, microwave on high 10 minutes, or until mixture begins to
boil. Add meatballs; re-cover and microwave on high 4 minutes, or
until meat is hot. Makes 6 1 1/2 cup servings.

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