Recipe courtesy of Chez Us.
Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.
In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.