1 1/2 lbs. lean ground beef
1/4 c. all-purpose flour
2 eggs
1 (49 1/2 oz.) can chicken broth or 6 c. homemade broth
3 (10 1/2 oz.) cans condensed consomme or 6 (10 1/2 oz.) cans beef broth
1 (10 1/2 oz.) can water
1 can whole tomatoes
6 med. carrots, sliced
2 bunches spinach
1 bunch cilantro, chopped
1/4 c. white rice
1 lg. whole dried chili (ancho or pasilla)
2 med. whole onions, chopped
3 cloves garlic, chopped
1 tsp. oregano
Salt and pepper to taste

Combine beef, flour, eggs, salt and pepper, 1/2 cup broth and set aside. Pour remaining broth, consomme, oregano, onion, garlic, chili, whole tomatoes in pot and on high heat, bring to a boil. Reduce heat to low. Shape beef mixture into balls and drop into broth as you shape them. Simmer uncovered 5 minutes. Remove fat and foam that comes up to surface. Add carrots, rice and cilantro.

Simmer uncovered until carrots and rice are tender - about 20 minutes. While soup is simmering, clean, rinse and cut spinach crosswise into thin shreds. Add to soup, cook uncovered another 5-10 minutes. Whole chili can now be removed or left in soup for extra flavor. Makes 5 1/2 quarts.