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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