South of the Border Soup

Image courtesy: chefjeff.areavoices.com

Ingredients

• 1 egg
• 1/4 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 1 (16 ounce) jar picante sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 1/4 cups water

Directions

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.