Ingredients

• 1 1/2 pounds lean ground beef
• 3 tablespoons chopped cilantro
• 1 tablespoon minced garlic
• 2 teaspoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon hot sauce
• Salt and pepper to taste
• 2 medium onions, chopped (about 2 cups)
• 4 garlic cloves, minced
• 4 tablespoons vegetable oil
• 2 (4-ounce) can green chilies, chopped
• 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
• 8 cups chicken stock
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon hot sauce or to taste
• 1/2 cup all-purpose flour
• 1 cup chicken stock
• Chopped cilantro
• Fried tortilla strips
• Avocado cubes
• Sour cream
• Pickled Jalapeno
• Monterey Jack cheese

Instructions

1. Meatballs:
2. 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.
3. Soup:
4. 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.
5. 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.
6. Serve soup with garnishes