MEATBALLS:
2 1/2 pounds ground beef
2 eggs
1/4 cup uncooked rice
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper 1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
SOUP:
2 1/2 quarts water
1/4 cup uncooked rice
2 tablespoons vegetable oil 2 onions, sliced
2 tomatoes, sliced
6 serrano chiles, stemmed, seeded and finely chopped
1 bunch cilantro, tough stems removed, finely chopped For Meatballs: Combine ground beef, eggs, rice, flour, salt, pepper, garlic powder and cumin in large bowl, mixing well. Shape mixture into meatballs about 11/2 inches in diameter.
For Soup: Bring water to a boil in a large stockpot over high heat. Add meatballs and rice and boil for 30 minutes, skimming off any scum that rises to the top.
Meanwhile, heat oil in a medium skillet over medium heat. Add onions, tomatoes and about one-sixth of the chiles and sauté until the onion is softened, about 5 minutes.
Add the onion mixture to the meatballs and broth, along with the remaining chiles; reduce the heat to low and simmer 10 minutes. Just before serving, stir in the cilantro.
Serving suggestion: Serve soup with warm corn tortillas and refried beans.
Makes 6 servings.
