Albondigas (Mexican Meatball)

Mexican Meatball Soup.jpg

1 pound lean ground beef*
2 cloves garlic, minced
1 onion, minced*
1 slice bread, crumbled
1 egg
2 tbsp. water
4 cups water
2 cubes beef bouillon cube
1 tsp chili powder
1/2 tsp. chili powder
1 tsp cumin seed (opt)
3 carrots, sliced
1 green bell pepper chopped*
2 stalks celery, chopped
1 (14.5 oz) can stewed tomatoes
1/2 medium head cabbage chopped
1/2 tsp crushed red pepper flakes
salt and pepper to taste

Chop all vegetables before starting. Set Aside.
Mix garlic, onion, bread crumbs, egg and 2 tsp. water together until smooth. Gently mix with ground beef. Shape into tiny evenly sized firm balls.
Heat 4 cups water, dissolve the bouillon cubes. Bring to a boil and drop the meatballs in (a slotted spoon may be safer) and cook for 5 minutes.
Add the chili powder, cumin powder, and, seed, dried oregano, carrots, green pepper celery and tomatoes with juice.
Cut the half head of cabbage into two wedges, chop to desired size and add them into the broth. Simmer 30-45 minutes.
Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.
Or round out your meal with a light green leaf* salad, and Askew’s Own Jalapeno Cheese Buns.*

Annah KassenAlbondigas, Soup