Combine all ingredients for meatballs. Form into 1 oz balls. Heat oil in skillet and cook until brown on all sides, about 5 mins.
For soup: In large pot heat 2 T oil. Add onions and garlic and cook for 5 mins over low heat. Add chiles and cook 2 mins. Add tomatoes and their juice, 8 c chicken stock, chili powder, cumin and hot sauce. Simmer for 15-20 mins.
In small bowl combine flour and remaining one cup of stock. Whisk into soup to thicken. Bring back to boil. Reduce heat and simmer for 5 minutes.
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