BROTH

4 Tbsp oil
1  medium can Green Chilies  (roasted and pealed)
1  large can whole tomatoes  (peeled)
1/2  cup chopped Spanish onions
1/4  cup chopped green onions
1 clove garlic minced
4 Tbsp   fresh  cilantro minced
2  Tbsp  fresh mint  minced
2  cans beef  broth
1 cup carrot slices
1 cup celery slices

Combine oil, chilies, onions, garlic and tomatoes in a 6 to 8 quart pan.  Cook on low heat mashing  occasionally with a potato masher, until all has cooked down to a thick mush.

Add cilantro, mint, beef  broth and 4 cups of water.  Continue cooking on low heat.
 

                      MEATBALLS

3/4  #  ground beef
3/4  #  ground pork
1 cup uncooked rice
1/2  cup masa  harina
1/4 cup chopped Spanish onions
1 cup chopped green onions
1  clove garlic  minced
4 Tbsp  fresh cilantro minced
2  Tbsp  fresh mint minced

Mix all ingredients  in a large bowl untill well blended.  Form into 1 1/2 inch balls.  Place balls on a plate untill all are formed.

Drop meatballs into soup in a circular pattern to avoid stacking.  Work as quickly as possible so all will cook evenly.  Continue cooking on low  to medium heat  (do not allow to boil)  for  1  hour.  Add 1 cup celery slices and 1 cup carrot slices.  Continue cooking for 15 to 20 minutes.

Serves 6 to 10

Adapted from several other recipes by Chuck  Shoecraft
10/17/2002