Albondigas Soup

1 lg onion, slivered
2 cloves garlic, minced or mashed
1 1/2 tsp ground cumin
1 Tblsp salad oil
1can-14 oz pear (or stewed) tomatoes
2 1/2 quarts regular strength beef broth ( I substitute 1/3 chicken broth)
1/4 C chopped fresh cilantro
1 or 2 limes, cut into wedges
Meatballs (recipe follows)
Tortilla chips

In a 6 qt pot on medium heat combine onion, garlic, cumin and oil. Stir often until onion is golden, about 10 to 15 minutes. Add tomatoes, breaking them up (or use chopped) Add broth, cover and bring to boil on high heat. Add meatballs; if meat is cool or chilled, simmer gently uncovered until hot in center, about 10 minutes. Stir cilantro into soup. Ladel soup into bowls and squeeze in lime juice to taste. Top with crushed tortilla chips.