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Emalita’s

Mexican Soup

Ingredients

1 ½ pound ground beef
1 large can chicken broth (47 oz)
3 cans consommé soup (10 0z)
1 tsp oregano leaves
2 medium onions, chopped
1 large dry Ancho or Pasilla chili seeded and crumbled
6 carrots sliced thin
¼ cup rice
½ bunch cilantro
¼ cup flour, 2 eggs

Lagniappe

Combine the meat, eggs and flour and ½ cup of the broth and form into small
meat balls. In a large pot, bring the remaining broth, consommé, oregano,
onions, and chili to a boil and reduce to a simmer, drop the meat balls into
the broth and simmer for 5 minutes. Skim off any fat or foam and add the
carrots, rice and cilantro. Simmer uncovered for another 20 minutes

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