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1
.Place a small skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
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2
Add the red onion, garlic, cumin, oregano, coriander, cinnamon, some salt and pepper to the pan and cook until the veggies are tender and spices are aromatic, 3-4 minutes.
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3
Remove the skillet from the heat and let the veggies cool.
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4
In a large mixing bowl, beat the egg with the cream.
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5
Tear up the piece of bread and add it or the breadcrumbs to the egg.
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6
Let soak until the bread is saturated, about 1 minute.
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7
Add the cooled veggies to the bowl along with the sirloin, chorizo, some salt and pepper.
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8
Combine the mixture with your hands and form into 1-inch balls.
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9
For the sauce, place a large pot over medium-high heat with 3 tablespoons EVOO, about 3 turns of the pan.
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10
Add the chopped onion, carrots and jalapeAos to the pan, and cook until tender, 5-6 minutes.
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11
Transfer the mixture to a food processor and puree with the tomatoes.
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12
Return the mixture to the pot and add the chicken stock and chili powder.
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13
Bring up to a bubble and add in the meatballs.
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14
Reduce the heat to medium and simmer until the meatballs are cooked through, about 10 minutes.
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15
Serve the soup garnished with the lime juice, some cilantro, scallions, sour cream and crushed tortilla chips.
