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Dish Name: Albondigas Soup II
Category: Mexican
[Print This Recipe]
Ingredients:1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic minced
1 onion minced
1 slice bread crumbled
1 egg
2 tablespoons water
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon cumin seed
3 carrots sliced
1 green bell pepper chopped
2 stalks celery chopped
1 (14.5 ounce) can stewed tomatoes
1/2 medium head cabbage
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Preparation Method:
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water.
Shape into tiny balls.
Heat the water and dissolve the bouillon cubes.
Bring to a boil and drop the meatballs in and cook for 5 minutes.
Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice.
Cut the half head of cabbage into two wedges and add them into the broth.
Simmer for 30 to 45 minutes.
Season to taste with salt and pepper.
Serve warm with corn tortillas and salsa. Notes: |
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