Cinco de Mayo preparations

Good morning. It is almost that time of year again, to celebrate Cinco de Mayo, or the fifth of May as a rough English translation.
A few tidbits about about this annual celebration is that it is primarily celebrated in The United States more than Mexico itself.
Also contrary to popular belief, Cinco de Mayo isn't Mexico's Independence Day!
I've decided that Albondigas Soup is a great idea to eat on this festive occasion that celebrates Mexican pride and heritage.
I've added a step by step instructions guide that even I can follow, but for the more relaxed chef, don't fret you can by  buy a can of Jaunita's Albondigas at a convenience store near you.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Meatballs:
1 pound chuck ground beef
1/2 pound pork sausage (spicy is nice)
1/2 cup cornmeal
1/4 cup cream (or milk)
1 large egg, lightly beaten
1/2 cup minced sweet onion
1 large clove garlic, pressed
1 teaspoon kosher salt
3/4 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
Freshly ground black pepper to taste

Soup:
2 quarts beef or chicken broth (or a combination)
1 can (28 ounces) crushed tomatoes
1 can (4.5 ounces) chopped mild green chiles, with liquid
1 cup diced sweet onion
2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon liquid hot pepper sauce, or more to taste
1/3 cup long-grain white rice
1 cup frozen corn kernels
1/4 chopped fresh cilantro (coriander) leaves
Salt and pepper to taste
For Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend

Preparation:

Combine ground beef, pork sausage, cornmeal, cream, egg, onion, garlic, salt, oregano, cumin, and pepper with a large fork. Do not overmix. Form into small meatballs about 1 inch in diameter. Set aside. (The meatballs may be made up to 4 hours in advance and refrigerated.)

Place beef or chicken stock, tomatoes, green chiles, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through. Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving.

Garnish each bowl with crushed tortilla chips, a sprinkling of Mexican cheese blend, and a sprig of fresh cilantro. Serve immediately.

Yield: about 8 to 10 servings