Mexican Tortilla Meatball Soup

Meatballs:

1 1/2 lbs. lean ground beef

3 T. chopped cilantro

1 T. minced garlic

2 t. lime juice

1 t. ground cumin

1 t. hot sauce

salt and pepper to taste

Soup:

2 medium onions, chopped (about 2 cups)

4 garlic cloves, minced

4 T. vegetable oil

2 (4-ounce) can green chilies, chopped

2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice

8 C. chicken stock

1 T. chili powder

2 t. ground cumin

1 t. hot sauce or to taste

1/2 C. all-purpose flour

1 C. chicken stock

salt and pepper to taste

Garnish:
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese


Meatballs:

Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls. Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

Soup:

In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent. Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.

In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes.

Serve soup with garnishes

Yield: 8 servings