A hearty and flavorful soup featuring spiced meatballs and a zesty corn salsa.
In a mixing bowl, combine the ground beef, cumin, garlic powder, and onion powder. Mix until well combined.
Ensure the spices are evenly distributed for consistent flavor in the meatballs.
Form the mixture into small meatballs, about the size of a walnut.
Wet your hands slightly to prevent the mixture from sticking while forming the meatballs.
In the slow cooker, combine the beef broth, salsa, and corn. Stir to mix.
Use a whisk to ensure the salsa is evenly distributed in the broth.
Gently add the meatballs to the slow cooker, ensuring they are submerged in the liquid.
Arrange the meatballs in a single layer to ensure even cooking.
Cover and cook on low for 5-6 hours, or until the meatballs are fully cooked and the flavors have melded together.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Serve the soup hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Serve with a side of warm tortillas for a complete meal.
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