Tortilla Meatball Soup

Ingredients:
2 organic jalapeño peppers
1 organic red bell pepper
2 organic ears of corn on the cob
4 (6-inch) organic corn tortillas, cut into 1/2-inch thick strips
Cooking spray
3/4 tsp sea salt, divided
6 organic garlic cloves, minced and divided
1/3 cup organic panko breadcrumbs
1 pound organic ground sirloin
1 large organic egg, lightly beaten
1 tbsp organic extra virgin olive oil
2 cups organic onions, chopped
2 cups organic red potatoes, cubed
1 cup organic carrots, sliced
3 cups organic chicken broth
2 cups water
1/2 cup organic shredded Monterey Jack cheese
1/4 cup organic shredded extra sharp cheddar cheese
1/2 cup organic fresh cilantro, chopped

    Directions:

  1. Preheat broiler.
  2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4-6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
  3. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and next 2 ingredients in a large bowl, and gently mix until just combined. With most hands, shape the meat mixture into 24 meatballs.
  4. Place a stock pot over medium heat. Add oil; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrots to a pan; sauté for 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute. Add peppers. broth, and 2 cups water; bring to a boil. Reduce heat; stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of the 6 bowls; top each serving with a handful of Monterey Jack cheese, cheddar cheese and cilantro. Top evenly with tortilla strips.