Mexican Meatball Soup
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Yield: 8 servings
My family likes this soup. It is very good in the winter to take off the chill. Actually this soup is better the next day and very good with warm flour tortillas.Ingredients:
1 pound ground beef2 eggs
1 jar diced pimento
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon hot pepper sauce
4 (14 1/2-ounce) cans beef broth
2 carrots, diced
2 zucchini, diced
2 tomatoes, diced
1 onion, chopped
1 green pepper, chopped
3 cups shredded cabbage
Instructions:
In bowl stir together ground beef, eggs, pimento, cilantro, garlic, salt and pepper.Shape into 1 inch meatballs. In large pot bring broth and hot pepper sauce to boil. Add meatballs a few at a time.
Return to boiling. Reduce heat. Skim foam off the top. Add carrots, zucchini, tomatoes, onion and green pepper. Simmer 25 minutes. Stir in cabbage and cook 5 more minutes or until cabbage is tender.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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