Ingredients

For the meatballs:

• 1 (12 oz.) Package Melissa’s Soyrizo

• 1/2 cup Panko Breadcrumbs

• 1/4 cup Grated Parmesan Cheese

• 1/2 Melissa’s Perfect Sweet Onion, minced

• 2 cloves Melissa’s Peeled Garlic, minced

• 1 pinch Kosher Salt

• 1 pinch Freshly Ground Pepper

• 2 tablespoons Extra Virgin Olive Oil

For the soup:

• 3 tablespoons Extra Virgin Olive Oil

• 1 Melissa’s Perfect Sweet Onion, diced small

• 3 cloves Melissa’s Peeled Garlic, minced

• 2 Organic Carrots, ends trimmed; chopped

• 2 ribs Organic Celery, ends trimmed; chopped

• 1 cup Hatch Red Chile Sauce

• 1 (28 ounce) can Stewed Tomatoes

• 2 each Hatch Green Peppers (mild or hot), roasted,peeled, seeded, and chopped

• 1 Green Bell Pepper, stem and seeds removed, diced

• 8 cups Vegetable Stock/Broth

• 1 (3 oz.) package Melissa’s Dry Roasted Sweet Corn

• 2 teaspoons Dried Whole Oregano (Mexican)
  

• 2 teaspoons Ground Cumin

• 1 tablespoon Chili Powder

• 1/3 cup Sherry

• 1 Organic Lime

Garnish

• Fried Tortilla Strips

• Shredded Cheese

• 1 Tropical Avocado, ripe

• 1-2  Organic Limes, cut into wedges