Name: Albondigas Soup II
Yield: 6
Ingredients: Lean ground beef - 1 pound; Beef bouillon cube - 2 cubes; Water - 4 cups; Garlic, minced - 2 cloves; Onion, minced - 1; Bread, crumbled - 1 slice; Egg - 1; Water - 2 tablespoons; Chili powder - 1 teaspoon; Dried oregano - ½ teaspoon; Ground cumin - ½ teaspoon; Cumin seed - 1 teaspoon; Carrots, sliced - 3; Green bell pepper, chopped - 1; Celery, chopped - 2 stalks; Stewed tomatoes - 1 (14.5 ounce) can; Cabbage - ½ medium head; Crushed red pepper flakes - ½ teaspoon; Salt and pepper to taste - ½ teaspoon

Ingredients for - Albondigas Soup II

1. Lean ground beef 1 pound

2. Beef bouillon cube 2 cubes

3. Water 4 cups

4. Garlic, minced 2 cloves

5. Onion, minced 1

6. Bread, crumbled 1 slice

7. Egg 1

8. Water 2 tablespoons

9. Chili powder 1 teaspoon

10. Dried oregano ½ teaspoon

11. Ground cumin ½ teaspoon

12. Cumin seed 1 teaspoon

13. Carrots, sliced 3

14. Green bell pepper, chopped 1

15. Celery, chopped 2 stalks

16. Stewed tomatoes 1 (14.5 ounce) can

17. Cabbage ½ medium head

18. Crushed red pepper flakes ½ teaspoon

19. Salt and pepper to taste ½ teaspoon

How to cook deliciously - Albondigas Soup II

1 . Stage

Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.

2 . Stage

Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.

3 . Stage

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.