Nicaraguan Tortilla Ball Soup
(Sopa De Albondigas Nicaragüenses)

Soup Ingredients:

~10 cups water or vegetable broth
1 rib celery, finely diced
2 green bell peppers, finely diced
2 ripe tomatoes, finely diced
Cayenne pepper
Salt and pepper
Celery salt (optional)
Mushroom powder (optional)

Tortilla Balls Ingredients:

3 cups masa harina (tortilla flour)
1 tablespoon crumbled dried mint (or 3 tablespoons chopped fresh mint)
1/2 to 1 teaspoon baking powder (optional)
Egg substitute (equivalent to 1 egg)
Fake chicken (as much as you want, or none at all), diced
Salt and pepper

Sauté the celery and green bell peppers in oil. Do not let brown. Add water or vegetable broth and then add the tomatoes and the rest of the soup ingredients. Bring to a boil and let simmer.
Meanwhile, make the tortilla balls: Mix the ingredients with enough water so that you can shape them into balls. Make the balls and put them into the simmering soup. Gently boil for a few minutes, until the balls are cooked.