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Albondigas is a Mexican meatball soup that's hearty enough to be a meal in itself. Submitted by Linda from Lordsburg, New Mexico.

Albondigas

3 large onions, diced
4 tablespoons bacon grease
1 (16-ounce) can tomatoes
1 (4-ounce) can diced green chilies
1 cup diced potatoes
1 quart water
3 teaspoons beef base or bouillon granules
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound lean ground beef
1 cup crushed corn chips
1 large egg
2 cloves garlic, minced
1/4 teaspoon ground cumin
2 tablespoons water

1. Saute onions in hot bacon grease till soft but not browned, add tomatoes, chiles, potatoes, water, beef base, coriander and cumin; bring to boil and reduce to simmer.
2. 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.
3. Serve with hot flour tortillas

Makes 6 servings.