Mix all the meat ingredients, form into balls.

In a large pot, drizzled with olive oil. Brown your meatballs in batches, then set aside. (They'll don't have to be cooked through at this stage)

In the same pot, drizzle a little more oil if needed. Add your onion, garlic, jalapeño and Sautee for couple min or until onion is translucent.

Add your tomato paste and your Celery. Cook 3 min.

Add all of your seasonings. Mix together. Add your diced tomato, crushed tomato. Cook for 2-5min then add your chicken broth. Bring everything up to a boil and add your meatballs and rice.

Lower the heat to medium-low and let cook for 15 min.

Add your canned beans and corn. If the soup is looking a little too thick, add a little more chicken broth or water. The soup should be a little thicker than a traditional broth based soup. You want something between a soup and stew. Play with the liquid a little. Let cook for 5 more min.

Serve garnished with sour cream, Shredded cheese, toasted tortillas and sliced avocado.