Studded with zucchini, corn and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
The oregano, jalapenos and cumin here would give most wines a run for their money, but a lusty red zinfandel is spicy and rich enough to face those powerful ingredients without flinching.
- 1 tablespoon cooking oil
- 1 small red onion, chopped
- 2 jalapeno peppers, seeds and ribs removed, chopped
- 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
- 2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
- 1 3/4 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 1/2 tablespoons dry bread crumbs
- 1 egg, beaten to mix
- 1 cup fresh (cut from about 2 ears) or frozen corn kernels
- 1 tablespoon lime juice
In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper, the bread crumbs and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
278 calories; 11g total fat; 74mg cholesterol; 1498mg sodium; 23g carbohydrates; 4g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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