Soup is good for the soul...

It just stopped snowing a quick little flurry about 15 minutes ago. The prediction is for maybe 2 inches. I'm not holding my breath. What a great day to get thing straightened up around the house after the busy month of December. I've of course been doing some cooking this morning and just finished a bowl of soup that I can't stop thinking about. It began, innocently enough, with a trip to Hacienda Colorado with Kristina yesterday for lunch. We had a bowl of tortilla soup, and it got me a a tangent (as most of you know, it doesn't take much) and I decided to check out some recipes, make my own recommendations, and I struck gold on the very first try. I immediately took some pictures and headed to the computer to share it with you. Now, if only I was as excited about finishing the laundry, running the vacuum and cleaning the bathroom. Enjoy the soup!

Meatball Tortilla Soup

2 pounds ground beef

4 tablespoons chopped cilantro

1 tablespoon minced garlic

juice of 1 lime

2 teaspoons ground cumin

2 teaspoons chili powder

1 tablespoon Frank's Red Hot Sauce

Salt and pepper to taste...don't be stingy with the salt.

Mix all the above ingredients and form into meatballs. I made my fairly small, (small enough to eat in one bite), but I don't see any reason why you couldn't make them whatever size you wanted.

Add a couple tablespoons olive oil to the bottom of your soup pot and cook the meatballs until they are brown on all sides. Remove them to a paper towel lined plate and set aside.

Using the oil and drippings from the meatballs, add the following (in this order)

1 large yellow onion, diced

3 teaspoons chopped garlic

Cook the onions and garlic until the onions become translucent. Add

3- 4oz. cans green chiles, diced

1-29 oz. can stewed diced tomatoes with the juice

8 cups chicken stock

1 heaping tablespoon chili powder

3 teaspoons ground cumin

1-2 Tablespoons Frank's Red Hot Sauce or to taste

Salt and pepper to taste.

Let it simmer for about 30 minutes then add 1 cup white rice.

Let the rice cook, then if needed, thicken the soup.

Mix 1 cup chicken stock and 1/2 cup flour in a small bowl. Add to the soup pot and cook until thickened.

Add meatballs back into the pot and simmer for another 20-30 minutes.

Serve the soup with cheese, tortilla strips or chips and sour cream.