Carol, here's another good recipe for that soup.

Mexican Meatball Soup

SERVES 8

Meatballs.
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

Soup
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

Garnish:(Optional)
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Montery Jack Cheese

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.

Serve soup with garnish(es) if desired.

This freezes well.