Albondigas Soup

• 1/4 lb. bulk sausage
• 1 lb. lean ground beef
• 1 (11 oz.) can chicken or beef broth
• 3 c. water
• 1 medium head cabbage, cut into 8 wedges
• 1 (16 oz.) can whole tomatoes, juice and all, chopped
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 large yellow onion, sliced
• 1 (12 oz.) can whole kernel corn (undrained)
• 3 garlic cloves, minced
• salt and pepper to taste

1. Mix pork, beef, salt and pepper together.
2. Shape into as many 2-inch balls as it will make.
3. Fry these in a skillet until browned on all sides.
4. In a large pot, add carrots, celery, onion, cabbage wedges, garlic, meatballs, tomatoes, corn, broth and water.
5. Simmer until done.
6. You may vary the vegetables to suit your taste.

bulk sausage, lean ground beef, chicken, water, head cabbage, tomatoes, carrots, stalks celery, yellow onion, whole kernel corn, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843761 (may not work)