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