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Ingredients
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1 1/2 lbs lean ground beef
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3 tablespoons chopped cilantro
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1 tablespoon minced garlic
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2 teaspoons fresh lime juice
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1 teaspoon ground cumin
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1 teaspoon hot sauce
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salt and pepper
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4 cloves garlic, minced
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4 tablespoons vegetable oil
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2 (4 ounce) cans green chilies, chopped
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8 cups chicken stock
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon hot sauce, to taste
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1/2 cup all-purpose flour
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1 cup chicken stock
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salt and pepper
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2 medium onions, chopped (about 2 cups)
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2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
Instructions
- 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 topped with sour cream, monterey jack cheese or fried tortilla strips.