Vegetarian Mexican Albondigas Soup

This is a jumbo (event-size) batch which can be pared down for smaller functions.
In two large pots pour in equal proportions the broth. Drain the hominy and split it between the pots. Add the grean beans next. bring the two pots up to a low-medium heat only. Add Oregano or Italian seasoning.
Add the meatballs to a saute pan. Pour in about 3 tablespoons of amino acids and drizzle about 6 tablespoons of olive oil over them. Start them sauteing. Chop up the onion, the carrots in little 1/2 inch thick dime-sized medallions, and chop up the cilantro. While chopping, every 2 minutes or so you need to move around and turn over the meatballs and give a quick stir to the broth mixtures. Add more amino acids and olive oil as the meatballs dry up and/or need flavoring. You must break off small pieces of meatball to test them for taste. By the time you are done chopping all the veggies the meatballs will be ready to toss into the two large pots. Make sure that the meatballs have a browned exterior and have absorbed sufficient amounts of amino acid flavoring and have some crispy parts. This all adds to the flavor. Add in the minced garlic to the pots at this time. Start the onion in some olive oil and a tiny pinch of salt (to release the moisture quickly). Saute them until they are translucent. Add them equally to the pots. Stir the pots every 3 minutes or so. Add the carrots to the saute pan and saute in olive oil and a quick toss of Amino Acids. Saute until semi softened and showing beginning signs of caramelization. Add about 1/4 cup water and raise heat to high. Let it hit a high simmer. Simmer for 3-4 minutes. Drain the water. Add the carrots to the pots. Keep the cilantro aside. Simmer the soup, adding more Amino Acids to your taste. The soup should be ready after 5 more minutes of full simmering and stirring every 1 - 2 minutes. YUMM!