1 1/2 lbs. lean ground beef
3 Tbls. chopped cilantro
1 Tbls. minced garlic
2 tsp. fresh lime juice
1 tsp. ground cumin
1 tsp. hot sauce
salt and pepper to taste
2 medium onions, chopped (about 2 cups)
4 garlic cloves, minced
4 Tbls. vegetable oil
2 (4 oz.) cans green chilies, chopped
1 (15 oz.) can Italian-style stewed tomatoes, chopped, reserving the juice
1 (15 oz.) can diced tomatoes with green chilies (I used hot)
2 (15 oz.) cans cannelloni beans, drained
8 cups chicken broth
1 Tbls. chili powder
2 tsp. ground cumin
1 tsp. hot sauce or to taste
1/2 cup all-purpose flour
1 cup chicken broth
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 Tbls. vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent.
Add chilies and cook 2 minutes. Add tomatoes and their juice, chicken broth, beans, 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 to a boil. Reduce heat and simmer for 5 minutes.
Add meatballs and simmer an additional 5 minutes.

Serve with garnishes.