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Albondigas - Meat Ball Soup

1 large can solid pack tomatoes
1 qt. water
1 clove garlic
2 onions, chopped
2 fresh green chile peppers
1 Tbsp cooking oil
1 tsp chili powder
1/2 tsp oregano
salt, cayenne pepper
1/2 pound ground beef
1/2 pound lean ground pork or pork sausage
1 cup cornmeal
2 eggs

Put tomatoes and water to boil. Saute garlic, one onion and one
chopped, seeded chile in oil. Add chili powder and one half cup
of soup water to vegetables. Stir until smooth and add to soup.
Season with one quarter teaspoon oregano, salt Cayenne. Continue
simmering. To make meat balls combine meat, other onion, other
chile pepper, seeded and chopped, one quarter tsp oregano, salt,
corn meal, and eggs. Mix by hand for at least 10 minutes until
everything is incorporated. Gently pat out the albondigas the size
of walnuts (and fill with desired fillings - a stuffed green olive,
a wedge of boiled egg or chopped nuts) and drop into soup. Cook
for another hour.

Serve soup in large bowls with toasted French bread and fresh salsa.

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