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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. | 2. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. | 3. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	pound	ground lean	530.4012	0.0	104.5842	12.1947
beef bouillon cube	2	cubes		-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1		minced	64.0	14.944	1.76	0.16
bread	1	slice	crumbled	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	2	tablespoons		0.0	0.0	0.0	0.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cumin seed	1	teaspoon		3.9375	0.4645	0.187	0.2338
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
cabbage	1/2			-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.