Mexican Tortilla Meatball Soup

[Roxy]

Mexican Tortilla Meatball Soup:

1-1/2 lbs. lean ground beef

3 T. chopped cilantro

1 T. minced garlic

2 tsp. fresh lime juice

1 tsp. Ground Cumin

1 tsp. Hot Sauce

Salt and Pepper to taste

2 medium onions, chopped (about 2 cups)

4 cloves garlic, minced

4 T. vegetable oil

2-(4-oz.) cans green chilies, chopped

2-(15-oz.) cans Italian-style stewed tomatoes, chopped, reserving the juice or or Mexican Stewed Tomatoes

8 cups chicken stock

1 T. Chili Powder

2 tsp. Ground Cumin

1 tsp. Hot Sauce, to taste

1/2 cup all-purpose flour

1 cup chicken stock

Salt and Pepper to taste

Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.

Form into 1-oz/ 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 T. 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 topped with sour cream, Monterey Jack Cheese or Fried Tortilla Strips.