Mexican Meatball Soup

Chilly evenings call for a good robust soup. And this one will warm you right down to your toes!

Ingredients:
1 lb ground beef
1/2 cup cooked rice, cooled (leftovers work well)
1 egg
1/2 cup shredded jalapeño cheddar cheese
1 tsp oregano
2 tsps cumin 
1 tsp garlic powder
1/2 tsp celery seed
salt and pepper to taste

1 tbsp avocado oil
1 large onion, diced
2 garlic cloves, minced
1 red pepper, diced
1  1/2 cups diced canned tomatoes
1 cup black beans
4-5 cups stock (turkey, chicken, beef, veg)
1/2 cup kernel corn
1 tbsp lime juice
pinch red pepper flakes or hot sauce (optional but advised)
spinach leaves

To make the meatballs combine the ground beef, rice, cheese and egg and roll into 2-3" balls.

Place the meatballs on a lined baking sheet and bake in a 350F oven for 25-30 minutes.

Meanwhile you can start the soup. Heat avocado oil in a large pot and add the onion, garlic and red pepper. Cook on medium-medium/high heat 3-4 minutes, then add the canned tomatoes, black beans, kernel corn and stock. I used a homemade turkey broth but any stock you have will work fine.

Bring to a boil, then simmer 15-20 minutes. Add the cooked meatballs to the soup in the last 5 or so minutes along with the red pepper flakes or hot sauce if using. You can also add some chopped spinach.

Remove from heat and add the lime juice. Then serve topped with a few spinach leaves.

Makes 4-6 servings.