Caldo De Albondigas (meatball Soup)

1 lb. ground beef
2 eggs, beaten
1/2 canned pimiento, chopped
1/3 c. loosely packed cilantro leaves, chopped
2 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. salt
Dash pepper
2 qts. beef broth
1 med. onion, chopped
2 med. carrots, diced
2 med. zucchini, diced
1/3 head cabbage, sliced
Salt

Mix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in large bowl. Mixture will be very soft. Form into balls about 1" in diameter. Heat broth in large pot until boiling. Lower meatballs gently into broth a few at a time. Bring to boil again. Skim foam from surface. Add onion, carrots and zucchini. Bring to boil; reduce heat. Simmer, uncovered 25 minutes. Add cabbage. Cook 5 minutes or until vegetables are tender. Taste and add salt if needed. Serves 8.

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