Spicy Tomato Soup with Meatballs and Cilantro

MEATBALLS:
2 1/2 pounds ground beef

2 eggs

1/4 cup uncooked rice

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper 1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

SOUP:

2 1/2 quarts water

1/4 cup uncooked rice

2 tablespoons vegetable oil 2 onions, sliced

2 tomatoes, sliced

6 serrano chiles, stemmed, seeded and finely chopped

1 bunch cilantro, tough stems removed, finely chopped For Meatballs: Combine ground beef, eggs, rice, flour, salt, pepper, garlic powder and cumin in large bowl, mixing well. Shape mixture into meatballs about 11/2 inches in diameter.

For Soup: Bring water to a boil in a large stockpot over high heat. Add meatballs and rice and boil for 30 minutes, skimming off any scum that rises to the top.

Meanwhile, heat oil in a medium skillet over medium heat. Add onions, tomatoes and about one-sixth of the chiles and sauté until the onion is softened, about 5 minutes.

Add the onion mixture to the meatballs and broth, along with the remaining chiles; reduce the heat to low and simmer 10 minutes. Just before serving, stir in the cilantro.

Serving suggestion: Serve soup with warm corn tortillas and refried beans.

Makes 6 servings.

Source: 'Los Barrios Family Cookbook'