Add 2 tbsp butter to the pan and let it melt. Then add the onion, garlic, corn and pepper and cook, stirring until softened 2 to 3 minutes.
Next add the broth, the tomatoes and chiles, tomato paste, salt, chili powder and cumin and stir in. Bring it to a boil, and then add the beans. Return the meatballs to the pot, cover, and simmer until the meatballs are cooked all the way through, 15 to 20 minutes.
I omit the cumin to keep the heat level more mild, the soup still came out with a great flavor. For the meatballs I measured 1 tbsp then cut that in half to make 2 smaller bite size meatballs. This way the meatballs were spoon sized. Making the meatballs this way, my yield was 63 bite size meatballs.