Albondigas Soup

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521150

Yield

4 servings (serving size: 1 3/4 cups soup, about 12 tortilla strips, 1 tablespoon avocado, and 1 tablespoon cilantro)

Ingredients

• Meatballs:
• 3/4 pound ground round
• 1/4 cup Italian-seasoned breadcrumbs
• 1/4 cup minced fresh onion
• 1/4 cup bottled salsa
• 1/2 teaspoon ground cumin
• Cooking spray
• 
  Soup:
• 2 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
• 4 garlic cloves, minced
• 1/2 cup bottled salsa
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup diced peeled avocado
• 1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 450°.

To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.

To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.