Serves 6

Ingredients

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

Directions

  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.

Try These Other Delicious Recipes

View All Recipes

Spaghetti Squash Bolognese

Cook Time: 35 min

View Recipe

Seasoned Roasted Potatoes

Cook Time: 35 mins

View Recipe

Mushroom Quinoa Veggie Burgers

Cook Time: 1 hour and 10 minutes

View Recipe

Broccoli Chicken with Savory Herb Sauce

Cook Time: 20 mins

View Recipe

Beef Bourguignon Soup

Cook Time: 1 hour, 20 minutes

View Recipe

Individual Savory Beef Pot Pies

Cook Time: 50 minutes

View Recipe