Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside. In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside. Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning. Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done. This recipe yields about 45 mall meatballs. Comments: Whenever my mother comes to visit, I always ask her to make me these albondigas. I have tried to serve them at the restaurant but people cant seem to get excited about meatballs. Too bad! Its a fabulous soup. My mother always served it with freshly made corn tortillas, salsa casera and refried beans with asadero. Meatballs freeze well and reheat wonderfully. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Aaron Martinez From the TV FOOD NETWORK - (Show # CL-9321) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-09-1999 Per serving: 36 Calories (kcal); 3g Total Fat; (69% calories from fat); 2g Protein; 1g Carbohydrate; 9mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Aaron Martinez Converted by MM_Buster v2.0n.