Albondigas Soup (Mexican Meatball Soup)

Ingredients

(serves 8)

• 2 bunches scallions, chopped
• 2 tablespoons vegetable oil
• 1 (7 ounce) can chopped green chiles
• 1 (28 ounce) can broken tomatoes
• 1 tablespoon Mexican oregano
• 1 teaspoon garlic powder
• 1/2 to 1 teaspoon salt
• 8 dried mint leaves
• 1 teaspoon ground cumin
• 1 quart water
• 2 pounds very lean hamburger
• 2 eggs
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Preparation

Sauté onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes.

While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes.

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