Mexican Meatball Soup

I realize it is getting warmer outside but I like to have soup on the menu for a comforting meal or when the day seems to need a bit of a boost. Here is one that the family would easily agree on

Mexican Meatball Soup

1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
1/4 cup chopped fresh cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
kosher salt and black pepper
3 cups mild jarred salsa (about 1 1/2 jars, each 16 ounces)
1 avocado, cut into pieces

Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes. Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes. Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired

source: realsimple