For the Bison Meatballs:

1 pound ground bison

1/2 cup breadcrumbs

1/4 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

Salt and black pepper, to taste

1 large egg

2 tablespoons fresh cilantro, chopped

For the Soup:

2 tablespoons olive oil

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

2 cloves garlic, minced

1 can (15 oz) diced tomatoes, undrained

4 cups beef or vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

Fresh lime wedges, for serving

Fresh cilantro, chopped, for garnish

Avocado slices, for garnish

Shredded cheese (cheddar or Mexican blend), for garnish

Instructions:

1. Prepare Bison Meatballs:

In a large bowl, combine ground bison, breadcrumbs, chopped onion, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, egg, and chopped cilantro. Mix until well combined.

Form the mixture into small meatballs and set aside.

2. Sear Bison Meatballs:

In a large pot, heat olive oil over medium heat. Brown the bison meatballs on all sides. Once browned, transfer them to a plate and set aside.

3. Sauté Aromatics:

In the same pot, add diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.

4. Build the Soup:

Add diced tomatoes with their juice, beef or vegetable broth, black beans, corn, ground cumin, chili powder, salt, and black pepper to the pot. Stir to combine.

Bring the soup to a simmer.

5. Add Bison Meatballs:

Gently add the seared bison meatballs back into the soup. Simmer for about 15-20 minutes until the meatballs are cooked through.

6. Adjust Seasoning:

Taste the soup and adjust the seasoning if needed, adding more salt or spices to your preference.

7. Serve:

Ladle the Southwestern Bison Meatball Soup into bowls.

Garnish with fresh lime wedges, chopped cilantro, avocado slices, and shredded cheese.

Optional Tips:

For added heat, consider adding a pinch of cayenne pepper or a dash of hot sauce.

Serve the soup with a dollop of sour cream or a drizzle of Mexican crema.

Include a handful of crushed tortilla chips as a crunchy garnish.