Mexican Tortilla Meatball Soup

• 1 1/2 lbs 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
• 2 medium onions, chopped (about 2 cups)
• 4 cloves garlic, minced
• 4 tablespoons vegetable oil
• 2 (4 ounce) cans 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, to taste
• 1/2 cup all-purpose flour
• 1 cup chicken stock
• salt and pepper

1. Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
2. Form into 1-ounce balls.
3. Heat oil in skillet over moderate heat.
4. Cook until brown on all sides, about 5 minutes.
5. Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
6. Add onions and garlic and cook for 5 minutes over low heat until translucent.
7. Add chiles and cook 2 minutes.
8. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
9. Simmer for 15 to 20 minutes.
10. In a small bowl, combine flour and chicken stock.
11. Whisk into soup.
12. Bring back to a boil.
13. Reduce heat and simmer for 5 minutes.
14. Add meat balls and simmer an additional 5 minutes.
15. Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

lean ground beef, cilantro, garlic, lime juice, ground cumin, hot sauce, salt, onions, garlic, vegetable oil, green chilies, italianstyle stewed, chicken stock, chili powder, ground cumin, hot sauce, allpurpose, chicken stock, salt

Taken from www.food.com/recipe/mexican-tortilla-meatball-soup-65578 (may not work)