2 (10 1/2 oz. each) cans beef consomme
1 (8 oz.) can tomato sauce
2 c. water
4 med. potatoes (about 1 1/2 lbs.)
Mexican meatballs (recipe below)
4 carrots, halved lengthwise and cut into 1 1/2 inch pieces
2 stalks celery, cut into 1 inch pieces
2 green onions, sliced

In 4 quart kettle, combine consomme, tomato sauce and water. Cover, bring to a boil. Add potatoes; simmer 10 minutes. Drop in prepared meatballs and carrots; cook 10 minutes longer.

Add celery; continue to simmer until vegetables are tender, 10-15 minutes. Skim fat if necessary. Serve in shallow soup bowls. Garnish with green onions. Makes 4 main dish servings.

MEXICAN MEATBALLS:

1 lb. ground beef
3 tbsp. canned diced green chilies
2 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. oregano

In large bowl, mix together all ingredients. Shape into 1 1/2 inch balls.