Albondigas (Mexican Meatball Soup)

2 bunches scallions, chopped
2 tablespoons vegetable oil
1 (7 ounce) can chopped green chiles
1 (28 ounce) can broken tomatoes
1 tablespoon Mexican oregano
1 teaspoon garlic powder
1/2 to 1 teaspoon salt
8 dried mint leaves
1 teaspoon ground cumin
1 quart water
2 pounds very lean hamburger
2 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Saut� onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes.

While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes.

Makes 8 servings.

Some place hot cooked rice in the soup bowl before ladling soup into the bowl.