1. Bring broth and water to a simmer in a Dutch oven over medium heat.
2. Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.
3. Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.
To Make Ahead: Prepare the meatballs (Step 2) and freeze airtight, uncooked, for up to 3 months. Defrost before proceeding with Step 3.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 351 26%
- Calories from fat 153 35%
- Total Fat 17gm 31%
- Sodium 734mg 16%
- Total Carbohydrates 23gm
- Fiber 4gm
- Protein 29gm
- Cholesterol 105mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.