Meatball Soup


1 can (large) solid pack tomatoes
1 quart water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 tablespoon cooking oil
1 teaspoon chili powder
1/2 teaspoon oregano
salt, cayenne pepper to taste
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
2 eggs


Put tomatoes and water to boil.

Saute garlic, one onion and one chopped, seeded chile in oil.

Add chili powder and one half cup of soup water to vegetables.

Stir until smooth and add to soup. Season with one quarter teaspoon oregano, salt Cayenne. Continue simmering.

To make meat balls, combine meat, other onion, other chile pepper, seeded and chopped, one quarter tsp oregano, salt, corn meal, and eggs.

Mix by hand for at least 10 minutes until everything is incorporated.

Gently pat out the meatballs the size of walnuts (and fill with desired fillings – a stuffed green olive, a wedge of boiled egg or chopped nuts) and drop into soup.

Cook for another hour. Serve soup in large bowls with toasted French bread and fresh salsa.