5-6 fresh (preferably) roasted and peeled green chilis
1/4 c. chopped green onion
1/4 c. chopped white onion
2 fresh med. size tomatoes, chopped
1 tbsp. fresh chopped cilantro (coriander)
1 1/2 lbs. lean hamburger meat
1 egg
1 tbsp. fresh masa (corn dough; you can but it fresh at El Grande Tortilla Factory on N. Grande Ave.)
Salt to taste
1 tsp. garlic salt
2-3 dashes pepper
2 fresh garlic cloves, cut in halves
1 tsp. finely crushed oregano
2 tbsp. flour
2-3 tbsp. shortening or oil

Cut into thin long strips or 7 ounce can of Ortega brand canned green chili strips or whole green chili you can cut into long thin strips.

1. First you start by making a fresh green chili salsa by combing green chili strips, green and white onion, tomatoes and garlic salt in a medium size bowl. Mix all ingredients with hand.

2. In a large bowl combine (mix) with your hand hamburger meat to soften it. Add egg, continue mixing. Add masa, continue mixing. Add pepper and garlic salt and continue mixing. Finally add 1/2 of salsa and mix with blender in with all other ingredients.

3. Add oil or shortening to 8 quart Dutch oven. Let it get to a medium heat. Add flour and stir until flour is browned. Add rest of salsa and quickly stir. Now add water to fill 1/2 Dutch oven. Let broth come to a boil.

4. Add salt to taste and fresh garlic to boiling broth.

5. Start shaping meat into meatballs and gently drop into boiling broth. Let broth continue to boil until you have done all meatballs. Add crushed oregano and gently stir. Turn down to simmer and let cook for approximately one hour.