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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound ground round |
2 large eggs |
1 (2-ounce) jar diced pimiento, drained |
1/3 cup chopped fresh cilantro |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
dash of pepper |
4 (14 1/2-ounce) cans beef broth |
1 teaspoon hot sauce |
2 medium carrots, diced |
2 medium zucchini, diced |
2 medium tomatoes, diced |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
3 cups shredded cabbage |
Directions:
1. Stir together first 8 ingredients; shape into 1-inch balls.
2. Bring broth and hot sauce to a boil in a large Dutch oven. Add meatballs, a few at a time. Return to a boil; reduce heat, and skim foam from top. Add carrot and next 4 ingredients; simmer 25 minutes. Stir in cabbage, and cook 5 minutes or until cabbage is tender.
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