Start off by creating the meatballs for the soup. In a large bowl combined ground beef, garlic cloves, eggs, bread crumbs, salt and pepper to taste. Roll into small balls and place on a baking sheet. Place meatballs in the oven and bake at 400F degrees for 15 to 20 minutes.
In a large pot combined, olive oil, carrots and onions. Sautés on medium to low heat until soft. This should take about 6 minutes.
Add tomatoes, green peppers, corn, and cabbage to the pan and cook for about three minutes. Pour in chicken broth and bring to a boil. Reduce heat and add in meatballs. Simmer on low heat for 30 minutes to cook throughly. Gently mix in cilantro leaves. Add additional salt and pepper if desired.
Scoop soup with ladle into warm bowls and serve.
Enjoy!
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