Albondigas Soup - cooking recipe

Ingredients

2 chopped onions
1 tablespoon chopped garlic
2 cups pico de gallo
1 tablespoon chili powder
6 (1 lb) packages of aidell's chipotle meatballs
2 (32 ounce) cans crushed tomatoes
2 (32 ounce) cans yellow hominy
6 peeled and chopped waxy potatoes
2 (32 ounce) cans chicken broth (or more as needed)
1 cup chopped cilantro

Preparation

Saute onions for a bit with some olive oil, add the pico de gallo, and water to barely cover. Cook on low letting it reduce for about 20 minutes.
Throw everything else together and cook until the potatoes are tender.