Albondigas (mexican Meatball Soup) Recipe

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.