Ingredients

• 1 lb. ground round
• 2 large eggs
• 1 (2 oz.) jar diced pimiento, drained
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• Dash of pepper
• 4 (14oz.) cans beef broth
• 1 tsp. 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

Directions

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.

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