- Cook Time: 30 Minutes
A classic Mexican soup with a variety of spices to create the perfect flavor.
- Sauté onions in hot bacon grease until soft but not browned. Add enchilada sauce, chiles, water, boullion cubes, coriander and cumin; bring to boil and reduce to simmer.
- Mix ground beef with crushed chips, egg, garlic, cumin and water. Shape into marble-size balls and drop in broth mixture.
- Simmer on medium heat for 15 to 20 minutes or until meatballs are cooked throughout.
- Serve with hot flour tortillas.