Mexican Meatball Soup

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Oxmoor House


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1 pound ground chuck

3 flour tortillas, cut into 1- x 1/8-inch strips

1 egg, lightly beaten

1/2 teaspoon salt

1/2 teaspoon ground cumin, divided

1/4 teaspoon pepper

1 clove garlic, minced

2 tablespoons vegetable oil

1 medium onion, chopped

1 quart water

1 (16-ounce) can whole tomatoes, undrained and chopped

1 (4-ounce) can chopped green chiles

1/4 cup chopped fresh cilantro

3 beef-flavored bouillon cubes

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