Mexican Meatball Soup 1/2 lb Ground Beef 1/2 lb Ground Pork 1/2 cup Milk 2 Eggs 1/2 c Bread Crumbs 1 Onion, Chopped 2 Peppercorns Pinch Cumin Powder 2 Tomatoes 1 Clove Garlic 1 dried ancho chili pepper  , soaked in hot water for at least 10 minutesVegetable Oil Salt 3 cups Water Mix meat with milk, half the onion, bread crumbs, salt, cumin, and eggs. Form into meatballs about 1 inch in diameter. Roast the tomatoes on grill or under broiler until skin is charred. Removed the skin and the seeds from the soaked chili. Remove the skin from the tomato. Blend the tomatoes with remaining onion, garlic, chili, and the peppercorns until smooth. Heat vegetable oil in a large skillet. Add the puree of tomato. Sauté the puree in the vegetable oil about 5 minutes. Add 3 cups of water and bring to boil. Add the meatballs and simmer 15-20 minutes until meatballs are cooked through.
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