Albondigas (Mexican Meatball Soup)

• 1 lb lean ground beef
• 14 cup all-purpose flour
• 2 eggs
• 6 cups chicken broth, regular strength
• 6 cups beef broth, regular strength
• 1 teaspoon dried oregano
• 1 medium onion, chopped
• 1 dried ancho chiles, use largest, stemed, seeded and crumbled or 1 pasilla chile, use largest, stemed, seeded and crumbled or
• 2 teaspoons ground dried ancho chile powder
• 1 12 cups carrots, thinly sliced
• 14 cup long grain rice
• 13 cup cilantro, fresh, chopped
• 3 -4 cups spinach leaves, cut into shreds
• 2 -3 limes, wedged

1. Use your own judgement on the chiles.
2. I've even cut up dried california chiles and put in cheesecloth (they are too chewy to leave in) and simmered in the soup for an hour when I couldn't find the anchos.
3. If your not sure just add a small can or 2 of diced green chiles or even some hot sauce or cayenne pepper to taste.
4. In a lg.
5. bowl, mix beef, flour, eggs, and 2-3 tablespoons of chicken broth.
6. Add more flour if too mushy.
7. They should be a little wet.
8. Set aside.
9. In a lg.
10. soup pot, combine remaining chicken broth, beef broth, oregano, onions and chile.
11. Bring to a boil over high heat, then reduce heat to low.
12. Simmer for 30 minutes or longer until your chiles have flavored broth.
13. Bring soup to a good simmer and quickly shape beef mixture into 1 1/2 inch balls and drop into pot as you make them.
14. Simmer, uncovered skimming off any fat and foam for 5 minutes.
15. Add carrots, rice and cilantro and continue to simmer uncovered until carrots and rice are tender.
16. (about 20 min.
17. ).
18. Add spinach and cook for 5 more minutes.
19. Serve with lime wedges.

lean ground beef, flour, eggs, chicken broth, beef broth, oregano, onion, ancho chiles, ground dried ancho chile powder, carrots, long grain rice, cilantro, spinach

Taken from www.food.com/recipe/albondigas-mexican-meatball-soup-367924 (may not work)