Mexican Meatball Soup

When I made the Lentil Soup for Shannon, I asked her if it was something that she could eat variations of on a daily basis. Since dried beans are so cheap, filling and nutritious, I figured we could live off of them in one form or another for the first month here without much problem. Since she agreed, this was my second attempt at a bean soup to test that. The Mexican Black Bean Soup was less than a dollar to make and filled us up for dinner with leftovers for lunch.

I made a Cumin Pork Meatball that was similar to the Albondigas I had made before, without realizing that albondigas were actually supposed to be a component of soup. Well, they are most certainly delicious in soup. The leftovers from this soup don't look so pleasant, but with a splash of lime juice to top off the flavor, it definitely tastes better than it looks. It's sort of like a spicy chili. Shannon loved it and I could eat it for weeks, so that's really all I could hope for. The only drawback from tonight's dinner is that my camera seems to be focusing on the top of pictures now, leaving the foreground blurry. I don't know if that is my doing or what, but it's really annoying.