(Meatball Soup)
My son, Chuck Shoecraft, is an excellent cook.
He has changed this recipe several times
and has settled on this as his favorite.
It is excellent!!
TRY  IT !!


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.


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