Step 1

Heat oil or ghee in a heavy large pot over medium-high heat.  Add the diced onion and sauté until soft.  Add the garlic and cook for 1 minute more.  Now add the diced tomatoes, salsa, beef broth, and bay leaves.  Reduce heat and let simmer

Step 2

Meanwhile, combine the beef, chorizo, almond flour, egg, half and half, cumin, salt, and chopped cilantro in a large bowl.  Mix until just combined.  Shape into 2 tablespoon sized balls and set aside.

Step 3

Add meatballs to soup, cover and let simmer for 20 minutes. Remove the bay leaves and ladle soup into bowls.  Serve with extra cilantro and cauliflower rice.