Mexican Meatball Soup

For the meatballs

• cooking spray
• 1 pound 90% lean ground beef
• 1/4 cup dry breadcrumbs
• 1 egg
• 1 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 2 teaspoons lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons finely chopped cilantro
• 2 tablespoons water

For the soup

• 6 cups beef broth
• 14.5 ounce can of diced tomatoes with chiles undrained (can also use a can of regular diced tomatoes for less heat)
• 8 ounce Can of Tomato Sauce
• 2 teaspoons olive oil
• 1 onion diced
• 2 carrots peeled and chopped into 1/4 pieces
• 1 zucchini chopped into 1/2 pieces
• 1 15 ounce can of black beans drained and rinsed
• 1 cup frozen corn
• salt and pepper to taste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Garnishes: chopped cilantro, tortilla strips, sour cream, shredded cheese, diced tomatoes, lime wedges, avocado