Mexican Meatball Soup

Ingredients

• 1 tablespoon cooking oil
• 1 small red onion, chopped
• 2 jalapeño 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

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