My First Dish, Albondigus

About 25 years ago, I meet Dick Stucki, and learned about the Dutch oven. A few weeks later, He asked me to cook at a demo at Allied, on State St. in Salt Lake City. Not being real familiar with the Dutch oven, yet, It took a few days to decide on a dish to cook. I still don't know what made me decide on Albondigus, but I did. It was liked by all, and Dick made the comment, He could see I knew how to cook. We became best of friends, and cooked together alot over the next many years. He is still one of my BEST friends today. I am inspired by him often, and think of him and Pam often. Here is my Albondigus recipe.

1 pound ground beef, lean
2 Lr eggs, beaten
1/2 can pimientos, chopped
1/3 cup cilantro, chopped
2 cloves garlic, minced
2 + 1/2 teaspoons cumin, ground
1/2 teaspoon salt
Dash pepper
2 quirts beef broth
1 medium onion, fine chopped
2 medium carrots, diced
2 medium zucchini, diced
1/3 head cabbage, sliced thin
salt
1/2 cup rice, uncooked

In a large mixing bowl, mix beef, eggs, pimientos, garlic, cumin, rice, 1/2 teaspoon salt, and pepper. mixture will be very soft. Form into 1" balls. Heat broth in a 12" deep Dutch oven, with 10 to 12 charcoals, under it. Bring to a boil, Lower meatballs into broth, a few at a time. Bring back to a boil. Skim foam from top surface. Add onions, carrots, and zucchini. Bring to a boil; reduce heat. Simmer uncovered for 25 to 30 minutes or until vegetables are tinder. Add cabbage. Cook for 5 minutes more. Taste and add salt as needed.