Total:
1 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

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.

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.

While the broth is simmering, drop each meatball into the broth and cook 30 minutes.

Serve with mint and cilantro.

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