Serves 6


1 lb. lean ground beef

1 medium onion, finely chopped, divided

1/3 cup uncooked long-grain white rice

1 large egg, lightly beaten

1 tsp. salt

1 Tbsp. chili powder, divided

1 tsp. cumin, divided

1 Tbsp. vegetable oil

1 carton (32 oz.) College Inn® Beef Bone Broth

2 cups water

2 carrots, sliced into 1/4-inch rounds

2 plum tomatoes, diced into 1/2-inch pieces

2 cups shredded green cabbage 

Optional Toppings

Topping Options: Fresh cilantro, lime wedges, Mexican hot sauce, sliced green onion


  1. Gently mix together beef, 1/2 of onion, rice, egg, salt, 1 1/2 tsp. chili powder and 1 tsp. cumin. Form into 1-inch balls (about 1 Tbsp. each) and place on a baking sheet; refrigerate.

  2. Heat oil in a 5-qt. saucepan or Dutch oven over medium heat. Add remaining onion and cook about 5 minutes until softened. Add 1 1/2 tsp. chili powder and 1 tsp. cumin and cook 30 seconds. Add broth, water, carrots and tomatoes; bring just to a boil over high heat, scraping up browned bits from the bottom of the pan.

  3. Gently add meatballs in an even layer, making sure they are mostly submerged. Reduce heat to medium low and simmer about 20 minutes until the rice in the meatballs is done. Add cabbage and simmer 2 minutes or until crisp-tender. Season to taste with salt. Serve with toppings, as desired.

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