Ingredients:

2 lbs ground beef (meatball)

1 cup cooked rice (meatball)

one beaten egg (meatball)

2 minced garlic cloves (meatball)

1 tbsp chopped fresh mint (meatball)

1/2 tbsp chili powder (meatball)

1/4 cup minced onions (meatball)

salt and pepper to taste (meatball)

1 small diced onion (soup)

2 diced carrots (soup)

2 diced zucchinis (soup)

salt and pepper (soup)

64 oz chicken or beef broth

2 cups spicy v-8 juice

1 can rotel tomatoes with green chilies

1 tbsp chopped cilantro

2 diced potatoes

1 can of corn

1 can hominy

1cup of rice

Directions:

1. Prepare meatballs. Do not use the ready-made frozen ones they just don't have the same flavor.

2. Roll the meatballs about the size of a ping-pong ball and place them on a cookie sheet in the refrigerator while you prepare the other ingredients.

3. In a large soup pot sauté soup. Season with salt and pepper. When tender add 64oz chicken or beef broth.

4. Choose whichever of the following ingredients that you prefer or any combination.

5. Bring this to a boil last 4 ingredients in your soup pot. While waiting brown meatballs in a skillet with one tablespoon of olive oil. You can also brown them on a cookie sheet in the oven but they do not taste the same. Place browned meatballs into the simmering pot on the stove and reduce it to a slow simmer and cook for about 45 minutes. Serve with warm flour tortillas or Mexican cornbread.

Bon Appetit!