Albondigas (mexican Meatball Soup) Recipe | Mexican Recipes | Southwestern Recipes

How to prepare "albondigas (mexican meatball soup)"

albondigas (mexican meatball soup)

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

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.

makes 8 servings.

some place hot cooked rice in the soup bowl before ladling soup into the bowl.