Mom'S Meatball Soup With Pinto Beans - cooking recipe

Ingredients

soup
1 cup dry pinto beans
8 cups water
1 teaspoon kosher salt
6 beef bouillon cubes
1 tablespoon california chili powder
1 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 chopped onions, divided
2 fresh garlic cloves, minced
1 (4 1/4 ounce) can sliced olives, drained
1 cup celery, halved lengthwise and sliced to 1/4-inch
1 cup carrot, halved lengthwise and sliced to 1/4-inch
2 (14 1/2 ounce) cans diced tomatoes
1 1/2 cups cabbage, shredded
meatballs
1 lb ground beef
1 egg
1/2 cup breadcrumbs
1/4 cup onion, minced
1 teaspoon kosher salt
1/2 teaspoon oregano

Preparation

Soak 1 cup pinto beans overnight in 8 cups room-temperature water before starting soup.
Add salt, bouillon, chili powder, parsley, garlic and half the chopped onion to beans in water. Cover and simmer for 1-1/2 hours or until beans are tender.
Meanwhile, combine meatball ingredients, shape into 1\" balls. Saute until brown on all sides. Set aside until beans have finished simmering that first 1-1/2 hours, then add meatballs to soup.
If too much of the soup broth has evaporated away, add water at this point, to desired consistency. Then add celery, carrots, tomatoes and remaining chopped onion to soup. Bring to a boil, then turn down, cover and simmer 25 minutes.
Add cabbage and simmer 15 minutes.