Mexican Style Meatball with Rice Soup

1 cup minced onions

1 tablespoon olive oil

2 cups chopped carrots

1 large can chopped green chilies

4 cans (16 oz) beef broth

½ cup rice (uncooked)

1 ½ teaspoon chili powder

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 teaspoon cumin

¼ cup minced cilantro

½ cup crunchy tortilla chips

In a large soup pot heat up olive oil and sauté half of the onions and all of the carrots for 5 to 10 minutes and then add the broth, chilies, rice and chili powder and simmer over medium heat.

While the soup is cooking mix the ground meats, the rest of the onions, eggs, corn meal, salt, pepper and cumin together and form into medium sized balls. Drop them into broth. When all of the meatballs are in bring the soup to a simmer and cook for about 30 minutes and check to see if meatballs are cooked. Taste soup and add salt to taste.

Ladle into bowls and top with cilantro and chips.