1 tbsp. vegetable oil
1 med. onion (minced)
2 c. ripe tomatoes (peeled, chopped)
3 green chilies (seeded, chopped)
1 tbsp. dried Mexican oregano
1 tbsp. salt
1 tsp. crushed red pepper flakes
2 qts. drinking water
1 clove garlic (minced)
1 lb. extra lean ground beef
1 egg (beaten with 1 tsp. milk)
2 tbsp. cracker meal
1/2 c. rice
1 tbsp. beef bouillon

In a large pot heat oil, saute' onion, tomatoes, green chilies and garlic. Add water, salt and red pepper flakes. (optional: add a teaspoon each of Italian parsley, basil, oregano). Cook over medium heat, stir occasionally. Prepare meatballs: to ground beef add egg mixture, Mexican oregano, salt and cracker meal. Form into small meatballs (about 1 inch) and drop into simmering broth. Add bouillon and simmer, partially covered for about 20 minutes. Add rice and continue cooking for another 15 minutes. Lower heat, cover and finish cooking rice. (about 5 minutes) Serve with fresh tortillas.