Mexican Meatball Soup

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Southern Living


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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

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