Title: Mexican Tortilla Meatball Soup
Categories: Cklive15
Yield: 1 servings

1 1/2 lb Lean ground beef
3 tb Chopped cilantro
1 tb Minced garlic
2 ts Fresh lime juice
1 ts Ground cumin
1 ts Hot sauce
Salt and pepper to taste
2 md Onions; chopped (about 2
; cups)
4 Garlic cloves; minced
4 tb Vegetable oil
2 cn Green chilies; chopped
-(4-ounce)
2 cn Italian-style stewed
-tomatoes; chopped,
-reserving
; the juice
; (15-ounce)
8 c Chicken stock
1 tb Chili powder
2 ts Ground cumin
1 ts Hot sauce or to taste
1/2 c All-purpose flour
1 c Chicken stock
Salt and pepper to taste

----------------------------------GARNISH----------------------------------
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese

Meatballs:

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.

Soup: 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.

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 with garnishes.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9268

Converted by MM_Buster v2.0l.