Sopa de albóndigas

Instructions

1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 3 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
2. Add the broth, tomatoes, and rice to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
3. Meanwhile, add the beef, bread crumbs, cheese, egg, jalapeño pepper, and cumin to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
4. Stir the corn and salsa into the simmering mixture in the Dutch oven; return to a simmer. Carefully drop the meatballs into the mixture. Cover and simmer, stirring gently once or twice, until the meatballs are cooked through, about 20 minutes. Stir in the cilantro and serve with the lime wedges. Yields 1 1/2 cups per serving.