Mexican Meatball Soup

Total Time: 2 hours
Serves: 8
Mexican Meatball Soup
Share, Email or Print this Recipe: Facebook Link Tweet Link Pinterest Link Email Link Print Link

Ingredients:

  • 500 g of ground beef
  • 2 beef bouillon cubes
  • 4 cups water
  • 2 cloves of garlic
  • 1 onion, finely chopped
  • 1 handful of breadcrumbs
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 3 carrots sliced
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 300 g of cooked peeled tomatoes
  • ½ head cabbage
  • ½ teaspoon ground red pepper
  • salt and pepper to taste

Instructions:

  1. Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Form small balls.
  2. In a large pot heat the 4 cups of water and dissolve the bouillon cubes. Bring to a boil and add the meatballs one by one. Bake for 5 minutes.
  3. Add the broth chili powder, ground cumin, cumin seeds, oregano, carrots, green pepper, celery and tomatoes. Short half head of cabbage into 2 pieces and add to the pot. Let simmer for 30-45 minutes. Season to taste with salt and pepper. Serve warm with tortillas and salsa.
More Recipes