• 4 long green chiles, canned
• 1 1/2 tsp chopped garlic (about 3 cloves)
• 1 tbsp crushed cilantro (coriander) seed
• 1/2 pound masa*
• 1 tbsp flour
• 4 tomatoes, drained canned ones are okay
• Salt and pepper
• 2 tbsp chopped yerba buena (mint)
• 1 pound ground beef
• 1 egg
• 1 tbsp butter

1. Chop onions, tomatoes, onions, garlic, and chiles. Divide in half; set half aside.
2. Make a roux with the butter and flour, than add half of tomato, onion, chile, garlic combination and cook for 3 minutes.
3. Add 2 quarts of water and bring to a simmer.
4. Mix together the beef, egg, masa, mint, coriander, salt and pepper, and remaining chopped tomato, onion, chile, garlic mixture.
5. Make small balls, the size of a walnut, out of the meat concoction and drop them into the simmering stock.
6. Cook for at least 1/2 hour before serving.
7. As with most soups, the longer it simmers, the better the results.

* If fresh or dried masa can’t be found, we reluctantly recommend using cornmeal.