Chef dennis's albondigas soup

Yield: 12 servings

Measure 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

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.

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