ALBONDIGAS (Mexican Meatball Soup)

2 bunches scallions, chopped
2 T. vegetable oil
1 (7 oz.) can chopped green chiles
1 (28 oz.) can broken tomatoes
1 T. Mexican oregano
1 tsp. garlic powder
1/2 to 1 tsp. salt
8 dried mint leaves
1 tsp. ground cumin
1 qt. water
2 lb. very lean hamburger
2 eggs
1/2 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

Sauté onions in hot oil in a large soup pot until limp. Add chiles, tomatoes and seasonings. Add water. Bring to a steady boil, then simmer, covered, for 10 minutes. While soup is simmering, wet your hands and combine hamburger, eggs, flour, salt, pepper and the 1/2 teaspoon garlic powder. Form into 1-inch balls. Do not brown. Drop into soup one by one as you make them, keeping soup at a boil. When all are added, turn heat to low and simmer. Taste to adjust seasoning. Cook for 45 minutes. Makes 8 servings. Some place hot cooked rice in the soup bowl before ladling soup into the bowl.