Ingredients

• 2 pounds lean ground beef
• 1 egg
• 1/2 cup masa harina mixed with 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons lard
• 2 tablespoon flour
• 1 1/2 quarts chicken stock
• 1 bunch scallions, finely chopped
• 1 Anahiem chile (roasted, peeled, seeded and chopped)
• 1 cup chopped ripe tomatoes
• 1/4 cup tomato sauce
• 4 garlic cloves minced
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro

Instructions

1. Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
2. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
3. While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
4. Serve with mint and cilantro.