Mexican Meatball Soup

Recipe from

Southern Living


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


Stir together first 8 ingredients; shape into 1-inch balls.

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.

Brenda Piccolo, Fresno, California,

Southern Living

December 1998