Albóndigas Soup

• Meatballs:
• 3/4 pound ground round
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup minced fresh onion
• 1/4 cup bottled salsa
• 1/2 teaspoon ground cumin
• Cooking spray
• Soup:
• 2 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
• 4 garlic cloves, minced
• 1/2 cup bottled salsa
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup diced peeled avocado
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 450u0b0.
2. To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450u0b0 for 12 minutes or until done. Set aside.
3. To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450u0b0 for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.

ground round, italianseasoned breadcrumbs, fresh onion, bottled salsa, ground cumin, cooking spray, corn tortillas, vegetable oil, onion, chile, garlic, bottled salsa, water, ground cumin, chicken broth, salt, avocado, fresh cilantro

Taken from www.myrecipes.com/recipe/albndigas-soup-0 (may not work)