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Albondigas Soup II
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Spicy Mexican beef meatball soup with flavorful broth, carrots, green peppers, garlic, onion, and canned tomatoes.
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
  • 2 tablespoons water
  • 1 teaspoon chili powder
  • 0.5 teaspoon dried oregano
  • 0.5 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
  • 0.5 medium head cabbage
  • 0.5 teaspoon crushed red pepper flakes
  • salt and pepper to taste
Instructions:
  • Combine the ground beef, garlic, onion, bread crumbs, egg, and 2 teaspoons water until well blended, then form into small balls.
  • First, heat the water until it's steaming hot to help dissolve the flavorsome bouillon cubes completely. Once the mixture reaches a rolling boil, carefully introduce the flavorful meatballs and allow them to cook gently for 5 minutes until tender and succulent.
  • Combine chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper, celery, and tomatoes with juice in the pot. Add cabbage wedges to the broth and simmer for 30 to 45 minutes. Season with salt and pepper to taste. Serve warm with corn tortillas and salsa.

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