Chipotle Meatball Soup

• 1 can 14oz Can Tomato Sauce
• 1 can 4 Oz Can Chipotle Peppers In Adobo, Divided
• 2 whole Chicken Bouillon Cubes
• 1-1/2 pound Ground Beef
• 2 cups Cooked Rice (mexican Style Rice)
• 1 cup Dried Italian Bread Crumbs
• 1/2 Tablespoons Chili Ancho Powder
• 1 Tablespoon Garlic Powder
• 1/2 Tablespoons Mexican Oregano
• 1/2 Tablespoons Dried Cilantro
• 1/4 Tablespoons Marjoram
• 1 Tablespoon Dried Mint Leaves - Crushed
• 7 whole Tomatillos, Diced
• 1 whole White Onion, Diced
• 2 whole Eggs
• 4 slices Diced Bacon
• 1 whole (Small 12 Oz. Bag) Mixed Vegetables
• 4 whole Limes, Cut Into Wedges

1. 1. In a 2-qt stock pot, fill about halfway with water. Add the can of tomato sauce, 1/2 can of chipotle peppers and chicken bouillon and bring to boil.
2. 2. In a large bowl, place hamburger, rice, bread crumbs, chili ancho, garlic powder, Mexican oregano, dried cilantro, majoram, mint leaves, tomatillos, and onion. Mix ingredients together well. Add the eggs and mix again.
3. 3. Dice bacon and add it to the boiling water. Then form small balls out of the meat mixture, about 1 inch. Slowly and gently ladle them into the boiling water. Repeat until meat mixture is gone.
4. 4. Once boiled about 10 minutes, add vegetables and boil for another 10 minutes.
5. 5. Serve with tortillas or bolillo rolls and lime wedges.

tomato sauce, peppers, chicken, ground beef, bread crumbs, garlic, oregano, dried cilantro, ubc, white onion, eggs, bacon, mixed vegetables, whole limes

Taken from tastykitchen.com/recipes/soups/chipotle-meatball-soup/ (may not work)