Tortilla Meatball Soup

• 1 teaspoon canola oil
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon ground cumin
• 14 oz can reduced-sodium beef broth
• 2 cups water
• 8 oz lean ground beef
• 15 oz can pinto beans, rinsed and drained
• 14 oz can no-salt-added, diced tomatoes, undrained
• 1 cup frozen corn
• 2 tablespoons fresh lime juice
• Toppings: chopped fresh cilantro, reduced-fat cheddar cheese, nonfat plain yogurt, seeded and chopped jalapenos

Directions:

1. Heat oil in a large stockpot over medium heat.
2. Add onion; cook until tender, stirring occasionally, 3 to 5 minutes.
3. Add cumin; cook and stir 1 minute.
4. Pour in beef broth and water; increase heat to high.
5. Pinch ground beef into teaspoon-sized meatballs and place on a plate. When soup is boiling, slide in meatballs.
6. Stir well, and simmer until meat is cooked through, 3 to 4 minutes.
7. Stir in beans, tomatoes, and corn; cook until thoroughly heated.
8. Stir in lime juice and serve with toppings.