1. Make the soup base. Make eight cups of chicken stock. Add oil to soup pot and cook onions until tender about 5 minutes. add garlic and cook 1 minute more. Add eight cups of chicken stock and four cups of water and tomato sauce. bring to a boil and reduce heat to low, add carrots and hominy corn.
2. Prepare the meatballs: Make 1/3 of a cup of rice. add 2/3 of a cup of water, bring water to a boil then stir in rice. reduce heat to Low cover and cook for 20 minutes.
3. Bake meatballs on in oven 15 minutes @ 450°
4. Afdd meatballs to soup and cook on low heat for 30 minutes.
5. Serve and garnish with chopped fresh cilantro.
