SOUP:

4 c. water
2 heaping tbsp. rice
3/4 can tomatoes (use all of juice)
1/2 tsp. oregano
1/2 c. diced onions
1 tsp. salt
1/2 tsp. pepper
2 beef bouillon cubes
1/2 c. shredded carrots
1/2 c. shredded or diced celery
2 sprigs fresh mint leaves or cilantro leaves or both, if desired
1/2 c. green onions, minced sm.

MEATBALLS:

1 lb. lean ground beef
1 tbsp. rice
1/2 tsp. oregano
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder

Boil water and add all soup ingredients. Continue to boil softly while you mix all meatball ingredients very well. Make small balls with the rolling motion of your palms and drop gently into the boiling soup. Cook until the rice in the meatballs are done. Do not over cook; do add more rice than required or you will have mush. Serve with tortillas or cheese crisps or tostadas.