Title: Chef Dennis's Albondigas Soup
Categories: Soup
Yield: 12 Servings
| 2 | lb | Lean ground beef |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Ground cumin |
| 1 | pn | Oregano |
| 1 | pn | Cilantro |
| 3 | oz | Butter |
| 1 | c | Tomatoes; diced |
| 1/2 | c | Green chilies; diced |
| 4 | | Cloves garlic; chopped |
| 2 | | Med. onions; chopped |
| 1 | lb | Green cabbage; chopped |
| 1 | | Med. zucchini; finely diced |
| 1/2 | | Bunch of cilantro |
| 3 | qt | 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.