Sopa de bolitas de tortilla (tortilla ball soup) Recipe - Los Angeles Times

Ingredients

• 4 Roma tomatoes, broiled on an ungreased broiler pan about 4 minutes, until soft with brown spots
• 1/4 cup coarsely chopped white onion
• 1 clove garlic
• 1 tablespoon vegetable oil
• 6 cups chicken broth
• 1 sprig epazote
• 12 stale corn tortillas, dried
• 1/2 cup hot whole milk
• 1/2 cup finely grated cotija cheese
• 1 egg, well beaten
• Sea salt
• 1/4 cup cold whole milk
• 1/4 cup vegetable oil
• 6 cups tomato-chicken broth
• 1/3 cup sour cream thinned with 1 teaspoon milk
• 1/4 cup finely chopped cilantro or parsley