Albondigas Soup II
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
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
Methods/steps
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
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
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