Albondigas Soup II

Recipe View In a mixing bowl, combine the ground beef, minced garlic, minced onion, crumbled bread, egg, and 2 tablespoons of water. Gently mix until just combined. Do not overmix. (5 minutes)

Recipe View Shape the mixture into small, bite-sized meatballs, approximately 1-inch in diameter. (15 minutes)

Recipe View In a large pot or Dutch oven, bring the water to a boil. Dissolve the beef bouillon cubes in the boiling water. (5 minutes)

Recipe View Gently drop the meatballs into the boiling broth. Cook for 5 minutes, or until they are lightly browned on the outside.

Recipe View Add the chili powder, ground cumin, cumin seed, dried oregano, sliced carrots, chopped green bell pepper, chopped celery, and stewed tomatoes (with their juice) to the pot. (5 minutes)

Recipe View Add the shredded cabbage to the broth. Bring the soup back to a simmer. (2 minutes)

Recipe View Reduce heat to low, cover, and simmer for 30-45 minutes, or until the vegetables are tender and the flavors have melded together beautifully. (40 minutes)

Recipe View Season the soup to taste with salt, freshly ground black pepper, and crushed red pepper flakes, adjusting the seasoning to your preference. (2 minutes)

Recipe View Serve warm, garnished with fresh cilantro or a dollop of sour cream, if desired. Pair with warm corn tortillas and your favorite salsa for a complete and satisfying meal.