Sopa De Albondigas (Mexican Meatball Soup)

1 cup minced onions

1 tablespoon olive oil

1 can chopped green chilies (7 ounce)

4 cans (16 oz) beef broth

2 cups chopped carrots
3/4 pound ground beef

3/4 pound ground pork

2 eggs

3/4 cup corn meal

1 1/2 teaspoon salt

3/4 teaspoon pepper
1/2 teaspoon cumin

1. In a large soup pot heat up olive oil and cook one 3/4 cup of the onions and all of the carrots for 5 to 10 minutes and then add the broth and chilies and allow to heat up over medium high heat.

2. While the broth is heating up mix the ground meats, the rest of the onions, eggs, corn meal, salt, pepper and cumin together and form into medium sized balls and drop into broth. When all of the meatballs are cooking in the broth bring the soup to a simmer and cook for about 30 minutes. Check to see if the meatballs are cooked and cook longer if needed. Taste broth and add more salt if needed.. Top with some crunched up crisp tortillas chips.