Created by Miss-Missey on September 21, 2013
Step 1: For meatballs, in a medium bowl, combine all meatball ingredients. Shape into about 28-30 small meatballs, about 1 inch in diameter. Refrigerate until ready to add to the soup.
Step 2: In a large pot, heat the oil over moderately low heat. Add the onion, cook stirring occasionally, until the onion is translucent, about 5 minutes.
Step 3: Add the two minced jalapenos and garlic, oregano and cumin; cook for 2 minutes.
Step 4: Add the broth, water, tomatoes with juice and the prepared meatballs; bring to a simmer. Season with salt and pepper. Simmer partially covered over medium-low heat for around 45 minutes or until meatballs are thoroughly cooked through.
Step 5: Around the 45 minute mark, add in the diced zucchini, corn and lime juice. Season with more salt and pepper. Continue to simmer until zucchini is tender, about 5-8 minutes.