Classic Meatball Recipe: Easy & Flavorful - Authentic Italian

INGREDIENTS

1 pound ground beef 1/2 small onion, finely chopped 1 egg 1/4 cup dry bread crumbs 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 3 cans (about 14 ounces each) chicken broth 1 medium carrot, thinly sliced 1 package (10 ounces) frozen corn or thawed frozen leaf spinach 1/4 cup dry sherry

PREPARATION:

1. Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. Place mixture on lightly oiled cutting board; pat evenly into 1-inch-thick square. Cut into 36 squares with sharp knife; shape each square into a ball.
2. Place meatballs slightly apart in single layer in microwavable container. Cover loosely with waxed paper. Cook on HIGH 3 minutes or until meatballs are just barely pink in center.
3. Meanwhile, combine broth and carrot in large saucepan. Cover; bring to a boil over high heat. Stir in corn and sherry. Transfer meatballs to broth with slotted spoon. Reduce heat to medium; simmer 3 to 4 minutes or until meatballs are cooked through.

Note For extra flavor, sprinkle chopped fresh cilantro over hot soup. This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 545 mg Protein 18 g Fiber 2 g Carbohydrate 18 g Cholesterol 90 mg Total Fat 12 g Calories from Fat 42 % Calories 258 DIETARY EXCHANGE: Meat 2-1/2 Starch 1 Fat 1