Categories: Soups/stews, Mexican 
      Yield: 8 servings 
  
    1/4 c  Casera Sauce *                    1/4 ts Salt 
      4 c  Chicken Broth                       2 tb Onion, Chopped 
    1/2 c  Instant Corn Tortilla Mix           1 tb Parsley, Snipped 
    1/2 ts Baking Powder                       1 lg Egg 
    1/2 ts Red Chiles, Ground                  2 tb Milk 
  
  *  See Casera Sauce Recipe. 
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  Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining 
  ingredents except milk; stir in milk.  Shape dough by teaspoonfuls into 
  small balls; add to broth mixture. Cover and cook over medium heat 15 
  minutes.  Sprinkle with chopped green onion, if desired.