Albondigas Soup

• 1 1/2 lbs lean ground beef
• 4 beef bouillon cubes
• 6 medium potatoes, cubed
• 6 carrots, chopped
• 1 whole onion, chopped
• 4 zucchini, chopped
• 5 stalks celery, chopped
• 1/2 head cabbage, chopped
• 3 ears corn, halved (broke in half)
• 1/4 cup cooked rice
• 1 bunch fresh cilantro, chopped
• 1 egg
• 1 cup corn flakes
• salt and pepper

1. In a large dutch oven fill to a little over 1/2 full with water, add beef boullion to water, cut up vegetables, and stewed tomatoes, except zucchini and cabbage they will go in last. and place into pot bring to boil. and then you will add meat mixture.
2. in a large mixing bowl combine raw hamberger meat cooked rice, corn flakes, cilantro mix all ingredients and form meat into balls. in boiling water drop meat balls in and let them boil for about 25 minutes, about the last 5 minutes of boiling add chopped cabbage and zucchini and salt and pepper to taste.
3. can be served with mexican rice made separately and corn tortillas.
4. Enjoy.
5. ** Hint you are wondering about the corn flakes and why they are needed, they make your meat balls really fluffy and tasty beleive it or not.

lean ground beef, potatoes, carrots, onion, zucchini, stalks celery, cabbage, corn, rice, fresh cilantro, egg, corn flakes, salt

Taken from www.food.com/recipe/albondigas-soup-131387 (may not work)