Chef dennis's albondigas soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Jo Ferry cmsj69b | ||
| 2 | pounds | Lean ground beef |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Ground cumin |
| 1 | pinch | Oregano |
| 1 | pinch | Cilantro |
| 3 | ounces | Butter |
| 1 | cup | Tomatoes; diced |
| ½ | cup | Green chilies; diced |
| 4 | Cloves garlic; chopped | |
| 2 | Med. onions; chopped | |
| 1 | pounds | Green cabbage; chopped |
| 1 | Med. zucchini; finely diced | |
| ½ | Bunch of cilantro | |
| 3 | quarts | Beef broth |
| Salt and pepper; to taste | ||
| Chopped cilantro | ||
Directions
This recipe is from the mystery "The 27* Ingredient Chili Con Carne Murders" by Nancy Pickard and Virginia Rich.
In a mixing bowl, mix ground beef,garlic powder, cumin, oregano and cilantro. Shape into 1-oz meatballs.
In a large pot, saute in the butter, the tomatoes, chilies, garlic, onions, cabbage, zucchini, and cilantro. Add the beef broth. Just before the broth comes to a bil, add the meatballs, one at a time.
Add salt and pepper to taste. Simmer for 30 minutes. Top with chopped cilantro just before serving.
Note: This is even better the next day.