Albondigas Soup II

In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.

• Calories: 295 Calories

Ingredients

• 1 egg
• 2 tablespoons water
• 1 pound lean ground beef
• 4 cups water
• ½ teaspoon crushed red pepper flakes
• salt and pepper to taste
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 green bell pepper, chopped
• 1 teaspoon chili powder
• 1 (14.5 ounce) can stewed tomatoes
• 2 cubes beef bouillon cube
• ½ teaspoon ground cumin
• 3 carrots, sliced
• 1 onion, minced
• 1 slice bread, crumbled
• 1 teaspoon cumin seed
• ½ medium head cabbage

Recipe Instructions

Step 1

Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.

Step 2

Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.

Step 3

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.