Mexican Meatball Soup

• 1 pound ground round
• 2 large eggs
• 1 (2-ounce) jar diced pimiento, drained
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Dash of pepper
• 4 (14 1/2-ounce) cans beef broth
• 1 teaspoon hot sauce
• 2 medium carrots, diced
• 2 medium zucchini, diced
• 2 medium tomatoes, diced
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 3 cups shredded cabbage

1. Stir together first 8 ingredients; shape into 1-inch balls.
2. Bring broth and hot sauce to a boil in a large Dutch oven. Add meatballs, a few at a time. Return to a boil; reduce heat, and skim foam from top. Add carrot and next 4 ingredients; simmer 25 minutes. Stir in cabbage, and cook 5 minutes or until cabbage is tender.

ground round, eggs, pimiento, fresh cilantro, garlic, ground cumin, salt, pepper, beef broth, hot sauce, carrots, zucchini, tomatoes, onion, green bell pepper, cabbage

Taken from www.myrecipes.com/recipe/mexican-meatball-soup-0 (may not work)