Tortilla Soup with Meatballs

Ingredients:1/2 lb ground beef
1 egg, slightly beaten
1/2 C fresh bread crumbs (about 1 slice)
1/2 C chopped onion
1 can chopped green chilis
1 clove garlic, chopped fine
1 T butter
6 C water
1 can tomatoes (14.5 oz)
1 T beef bouillon
1 T chicken bouillon
1/2 t chili powder
1/2 t ground cumin
2 corn tortillas, cut in strips

Directions;

In a medium bowl, combine meat, bread crumbs, and egg. Mix well, shape into 1 inch balls, and set aside. In a large saucepan cook onion, chilies, and garlic in butter until tender. Add water, tomatoes (un-drained and cut up), bouillon, chili powder, and cumin. Bring to boil. Reduce heat; cover and simmer 30 minutes (if you are OCD; otherwise a few minutes or until you go crazy waiting). Gently drop meatballs into soup; simmer 10 minutes longer. Just before serving, add tortilla strips (which have been fried or crisped in the oven). Serve garnished with shredded cheddar or jack cheese.

Notes: We use tortilla chips instead of tortillas. We also usually double it.

Source: Pullman Daily News