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Amy’s Mexican Meatball Soup


1 package (16 ounces) heat-and-serve frozen beef meatballs, thawed

1 can (15 ounces) black beans, drained

2 cups corn

1 cup chunky salsa

1 can (4 ounces) diced green chilies

8 cups beef stock

1/4 cup chopped cilantro

Sour cream (optional)


In a big soup pan add beef stock, beans, corn, salsa, green chilies and meatballs. Bring to a boil and simmer 5 minutes. Serve in bowls topped with cilantro and a little sour cream.

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