Sopa De Bolitas De Tortilla

(Mexican Tortilla-Ball Soup)

12 4-inch corn tortillas
1 cup milk
1 small onion, chopped
2 - 3 cloves garlic, chopped
1/4 cup grated Parmesan cheese
2 eggs
Salt and freshly ground pepper to taste
6 cups chicken stock
2 Tbsp tomato paste
Cayenne pepper to taste (optional)

Soak the tortillas in the milk for 15 minutes. Combine the tortillas and milk with the onion and garlic in an electric blender or food processor and process until smooth. Combine with the cheese, eggs, salt, and pepper and stir until thoroughly combined. Roll into small balls. Meanwhile, bring the chicken stock to a simmer over moderate heat. Stir in the tomato paste and optional cayenne. Add the tortilla balls and simmer for 10 minutes. Serves 4 to 6.