Albondigas (Mexican Meatball Soup)

Meatballs:   2 pounds lean ground beef   1 egg   1/2 cup masa harina mixed with 1/4 cup water   1 teaspoon salt   1/2 teaspoon pepper   2 tablespoons red wine vinegar    The Rest:   2 tablespoons lard   2 tablespoon flour   1 1/2 quarts chicken stock   1 bunch scallions, finely chopped   1 Anahiem chile (roasted,   peeled, seeded and chopped)   1 cup chopped ripe tomatoes   1/4 cup tomato sauce   4 garlic cloves minced   1/4 cup chopped mint   1/4 cup chopped cilantro   Serve with mint and cilantro. Mix meat, egg, masa harina, salt, pepper,  and vinegar in a bowl.  Knead the ingredients and then make meatballs,  about the size of a ping pong balls. Set aside. In a large wide pot or Dutch oven,  melt lard and add the flour and brown lightly to make a roux.  Then add the chicken stock, green onions, chile,  chopped tomatoes, tomato sauce, and garlic.  Bring to a boil, then simmer for 15 minutes. While the broth is simmering,  drop each meatball into the broth and cook 30 minutes.