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Put the chicken stock into a large pot and bring slowly to a boil. Meanwhile combine the beef, cumin, chopped cilantro, onion, flour and salt in a large bowl. Mix together well. Form into walnut size balls. Gently slip the meatballs into the boiling stock, reduce the heat to low, and simmer until cooked through, about 25 minutes. Cut meatballs open test for doneness before serving. Ladle into individual bowls and serve garnished with cilantro springs. |
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