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1 Tbsp vegetable oil

1 white onion, chopped

2 jalapeño peppers, seeds and ribs removed,

chopped, divided

2 Tbsp chopped fresh oregano leaves, divided

½ tsp ground cumin, divided

1 quart beef broth

1½ cups canned, diced tomatoes, undrained

Salt and pepper

½ lb ground beef

2 garlic cloves, minced

2½ Tbsp dry breadcrumbs

1 egg, lightly beaten

1 Tbsp minced

fresh cilantro

1 cup frozen corn kernels

1 Tbsp lime juice

1 avocado, peeled, pitted and thinly sliced

Grated cheddar cheese and chopped fresh

oregano for garnish

Preparation Serves 4

In a large pot, heat the oil over medium-low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add 1 tablespoon of the oregano, and ¼ teaspoon of the cumin and cook, stirring, about 3 minutes. Add broth and tomatoes, and season with salt and pepper; bring to a simmer. Simmer for 15 minutes.

Meanwhile, in a medium bowl, combine ground beef, garlic, breadcrumbs, egg and the remaining jalapeño, cumin and oregano. Sprinkle with salt and pepper. Shape the mixture into 12 meatballs, about 1 inch in diameter.

Add meatballs and corn to the soup and simmer until meatballs are just done, about 8 to 10 minutes. Stir in lime juice and garnish with avocado slices, cheese and oregano.