Directions

1. In a large mixing bowl, combine the ground pork, garlic powder, salt, pepper, masa harina, onion, rice and eggs. Mix until thoroughly combined.
2. Shape into 1-inch meatballs. Place on a sheet tray and refrigerate.
3. In a large stock pot, combine the broth, tomato sauce, adobo sauce, tomatoes, carrots, celery, zucchini, squash, and potatoes. Bring to a simmer and cook until the potatoes are tender. Add the corn and meatballs and cook for an additional 20 minutes or until the meatballs begin to float.
4. Serve with warm corn tortillas, avocado, shaved cabbage, chopped chilies, cilantro, lime wedges, and chopped onion.