Mexican Meatball Soup

Recipe from Southern Living

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  • 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


  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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