In a large stock pot, heat 2 tablespoons oil over medium high heat.
Add onions, and sauté about 5 minutes, until they start to turn translucent. Then add corn and jalapeños and sauté until everything starts to brown and soften. Then add garlic and tomatoes and sauté for 1 more minute.
Add 2 teaspoons cumin and stir. Then add chicken broth, stir and bring to a simmer.
While you are waiting for the soup to simmer, whisk together 2 eggs, 1 tablespoon oil, 2 tablespoons minced cilantro, 1 teaspoon ground cumin and Lipton Kosher Matzo Ball Mix in a medium bowl.
Wet hands, and form into about 10-12 1-inch balls.
Carefully place the balls into the simmering soup. Simmer for 15 minutes, turning the balls occasionally for even cooking. Matzo balls will expand when they are done. Add chicken and heat until chicken is warm.
Garnish with lime juice, cilantro and avocado. Eat!