mexican meatball soup

Name: Mexican Meatball Soup
Prep time: 20 min
Cook time: 45 min
Yield: 8
Ingredients: 1 pound(s) ground round; 2 large eggs; 1 small jar of pimentos, drained; 1/3 cup(s) chopped, fresh cilantro; 2 clove(s) garlic, minced; 1/2 teaspoon(s) gound cumin; 1/2 teaspoon(s) salt; dash(es) of pepper; 4 can(s) 14 1/2 oz of beef broth; 1 teaspoon(s) hot sauce; 2 medium carrots, diced; 2 medium zucchini, diced; 2 medium tomatoes, diced; 1 medium onion, diced; 1 medium green bell pepper, chopped-; 3 cup(s) shredded cabbage

(2 RATINGS)

83 Pinches 2 Photos

Linda Griffith

Augusta, GA

Updated on Aug 27, 2011

This is a wonderful soup to serve on a cold evening. It's spicy, delicious and warming. So cuddle up in front of the fire with a bowl of Mexican Meatball Soup. You'll love it. From Southern Living.

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 8 servings

Ingredients

1 pound ground round
2 large eggs
1 small jar of pimentos, drained
1/3 cup chopped, fresh cilantro
2 cloves garlic, minced
1/2 teaspoon gound cumin
1/2 teaspoon salt
dash of pepper
4 cans 14 1/2 oz of beef broth
1 teaspoon hot sauce
2 medium carrots, diced
2 medium zucchini, diced
2 medium tomatoes, diced
1 medium onion, diced
1 medium green bell pepper, chopped-
3 cups shredded cabbage

How To Make mexican meatball soup

Step 1

Stir together the first 8 ingredients and shape into one inch balls.

Step 2

Bring broth and hot sauce to a boil in large dutch oven. Add meatballs, a few at a time until all are in the pot. Return to boil; reduce heat and skim foam from the top.
Step 3

Add carrots and next 4 ingredients and simmer 25 minutes. Stir in cabbage and cook until cabbage is tender..
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