Tortilla Ball Soup and Bean Soup with Tamale Dumplings from Old El Paso Sun Country Mexican Cookbook (1978).

TORTILLA BALL SOUP I

Serves 6

10 tortillas, torn
¼ C milk
1 small onion, cut up
1 clove garlic
1 egg
½ tsp salt
1/8 tsp pepper
4 oz chopped green chilies
¼ C (1 oz) shredded cheddar or Monterey Jack cheese (or use Pepper Jack for spicier tortilla balls)
Cooking oil
3 C beef broth
½ C light cream
2 Tbsp Taco Sauce, maybe more
Chopped cilantro or parsley (for garnishing soup, if desired)

Place tortillas and milk in blender or food processor container and let stand 5 minutes. Add onion, garlic, egg, salt, and pepper, cover, and blend until mixture is smooth. Turn mixture into a bowl, fold in chilies and cheese, shape mixture into 18 1-inch balls using about 1 Tbsp mixture for each, and fry tortilla balls in ½ inch hot oil for 1 ½ minutes or until lightly browned, turning once. Drain on paper toweling. Keep warm. In saucepan or stock pot combine beef broth, cream, and 2 Tbsp Taco Sauce, and heat through. Taste for seasoning, adding additional Taco Sauce if desired. Sprinkle broth with chopped cilantro or parsley, if desired. Add tortilla balls and serve immediately.

“For a super zesty soup use half a package of chili seasoning mix in the meat mixture and the other half in the soup”

BEAN SOUP WITH TAMALE DUMPLINGS

Serves 6 to 8

½ lb ground beef
¼ C chopped onion, plus an additional 1 C chopped
1 Tbsp chili seasoning mix, plus an additional 1 Tbsp
1 ½ C masa harina (or yellow cornmeal)
¾ C flour
2 tsp baking powder
1 tsp salt
1 tsp sugar
1 C water
6 slices bacon, chopped
1 clove garlic, minced
4 C beef stock
2 15 oz cans chili beans or Ranch-style beans

TO MAKE TAMALE DUMPLINGS

Cook ground beef and ¼ C chopped onion in skillet until meat is brown and onion is tender. Drain off excess fat. Stir in 1 Tbsp chili seasoning mix and allow mixture to cool. Combine masa harina (or cornmeal), flour, baking powder, salt, and sugar in mixing bowl. Add 1 C water and stir until mixture is combined. Divide mixture into 16 equal portions. With lightly floured hands shape each portion around a teaspoonful of meat mixture to form a ball, reserving any remaining meat mixture.

SOUP

In Dutch oven or stock pot, cook together bacon, additional 1 C onion, and garlic until onion is tender. Stir in remaining 1 Tbsp chili seasoning mix and beef stock, stir in beans and any remaining meat mixture, bring mixture to boiling, reduce heat to simmer, add Tamale Dumplings, cover tightly, and simmer 20 minutes.