| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Dutch |
Soups &, Stews |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Extra-lean ground beef |
| 2 |
|
Eggs; beaten |
| 1/2 |
|
Canned pimiento; chopped |
| 1/3 |
c |
Loosely packed cilanto leaves; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
qt |
Beef broth |
| 1 |
md |
Onion; chopped |
| 2 |
md |
Carrots; diced |
| 2 |
md |
Zucchini; diced |
| 1/3 |
|
Head cabbage; sliced |
|
|
Salt |
INSTRUCTIONS
Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in a
large bowl. Mixture will be very soft. Form into balls about 1 inch in
diameter. Heat broth in a large pot or Dutch oven until boiling. Lower
meatballs gently into broth a few at a time. Bring to a boil again. Skim
foam from surface. Add onion, carrots and zucchini. Bring to a boil; reduce
heat. Simmer uncovered 25 minutes. Add cabbage. Cook 5 minutes longer or
until all vegetables are tender. Taste and add salt if needed. Makes 8
servings.
Recipe by: from Antonio's in Los Angeles - The Suncoast News 2/5/92
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
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