Meatball Soup (Albondigas de Trigo)

Spicy broth, and enormous meatballs.  This is a complex soup, and delicious.

Broth:
Blend chipotle chiles in adobo sauce (available canned in the hispanic section of the grocery store) with 5 or 6 medium tomatoes, and some garlic.  Pour into pot with about 8 cups of water and bring to a boil.  Add salt to taste.

Meatballs:
Mix 2 cups cooked wheat berries with:
1 pound ground beef
1/2 cup oats
a little salt
a little cumin

Form meatballs around 1/4 pieces of hardboiled eggs, and drop into simmering soup.

Let cook until  meatballs are fully cooked.