Colombian Meatball Soup

This recipe is based on a soup we had at Super Perros in Tallahassee, reinvented as a low-carb dish. The sweet potatoes and corn add a complex sweetness to this savory soup.

2 sweet potatoes, diced
2 cups corn
1 onion, chopped
4 cups chicken or vegetable broth
2 cups water
1 tbsp: salt, oregano, pepper
juice of 2 limes

meatballs:
1-2 lbs ground beef or turkey
1/4 cup onion, finely diced
1 egg
1/2 cup oatmeal
1/2 tbsp each:
salt, pepper, oregano, paprika
1/2 tsp red pepper flakes

To make meatballs, mix all ingredients in a large bowl. This can be kept in the refrigerator for up to 24 hours.

Heat a large soup pot to medium-high. Mist with olive oil spray and add onions, corn and sweet potatoes. Cook 3-4 minutes, then pour in broth, water and all seasonings. Cover pot and bring to a simmer. Take meatball mixture and begin shaping small meatballs using a tablespoon to measure. Carefully drop meatballs into the simmering soup and once they are all in, cover pot again and simmer 10-15 minutes. Before serving, add lime juice and season to taste.