Meatballs make everything better, from pasta to soup. This week, we'll share some recipes that utilize different styles of meatballs. Today's recipe is for an excellent Mexican soup that was originally published in Cuisine at Home magazine and was re-posted on Goodcookbecky's Blog.

INGREDIENTS

For mini-meatballs:
2 strips of bacon, diced
1/4 cup diced onion
1 clove garlic, minced
1/2 lb. ground beef (sirloin)
1/4 cup dry plain bread crumbs
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg, beaten

For directions on how to prepare the meatballs, follow this link.

For soup:
1 cup diced onion
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons chili powder
5-6 cups beef broth
2 (6-inch) corn tortillas
1 cup grape tomatoes, halved (divided use)
1 1/2 cups frozen corn kernels
2 cups (8 oz. package) sliced white mushrooms
1 recipe Mini-bacon Meatballs, thawed
Salt, to taste
Pepper, to taste
Juice of one lime
2 tablespoons chopped fresh cilantro
Sour cream

For directions on how to prepare the soup, follow this link.