—–FOR THE MEATBALLS—–
1 lb Extra-lean ground beef

1 cn Yellow sweet corn, drained,

-divided use (11 oz) 1/3 c Hot salsa

1/2 c Thinly sliced green onions

-with tops 2 tb Chopped fresh cilantro

1 t Salt

1 t Cumin

1 t Minced garlic

1 Egg white

—–FOR THE SOUP—–
1 cn Whole tomatoes, undrained,

-cut up (28 oz) 1 cn Dark or light red kidney

-beans, drained (15 1/2 oz) 1 c Beef broth

2/3 c Hot salsa

2 tb Chopped fresh cilantro

1 c Chopped green bell pepper

1 t Cumin

1 t Chili powder

1/2 ts Minced garlic

—–TOPPINGS (OPT—–
1/4 c Chopped fresh cilantro

1/4 c Chopped green onions with

-tops 1/4 c Dairy sour cream

In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well.
Shape into 1″ balls; place on cookie sheet.
Refrigerate 30 minutes, or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients.
Bring to a boil over high heat.
Reduce heat to low; carefully add uncooked meatballs.
Simmer uncovered 45-60 minutes or until flavors blend and meat is no longer pink.
Garnish individual servings with toppings as desired.