Mexican Meatball Soup

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1 tablespoon cooking oil

1 small red onion, chopped

2 jalapeƱo peppers, seeds and ribs removed, chopped

1 zucchini (about 1/2 pound), cut into 1/2-inch dice

2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano

1/2 teaspoon ground cumin

1 quart canned low-sodium chicken broth or homemade stock

2 cups water

1 1/2 cups drained canned diced tomatoes (one 15-ounce can)

1 3/4 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1/2 pound ground beef

2 cloves garlic, minced

2 1/2 tablespoons dry bread crumbs

1 egg, beaten to mix

1 cup fresh (cut from about 2 ears) or frozen corn kernels

1 tablespoon lime juice

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