Mexican Meatball Soup


1 lb. lean ground beef

1/3 cup oatmeal flour (rolled oats ground, pulsed, or blended into flour)

1 large egg

2 tsp dried oregano

1 tsp cumin

1/4 tsp coriander

1/2 tsp garlic powder

sea salt and pepper, to your taste (about an 1/8 teaspoon each)

For your soup:

2 Tbsps olive oil, or avocado oil

1 large yellow onion, diced

3-4 fresh garlic cloves, minced

4 stalks celery, sliced thinly

1 large red bell pepper, diced

1 (15oz.) jar diced tomatoes, with juices

15 ounces black beans, drained and rinsed if using canned

4 cups chicken bone stock, or broth

2 fresh ears corn, corn cut from cobs

Garnish suggestions:

a handful of fresh picked cilantro leaves, to garnish

fresh sliced jalapeno peppers

juice of 1 lime, and/or lime wedges

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