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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.