Recipe Albondigas Soup II (Soup)

Required 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

Preparing/Cooking:

• 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.

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