Albondigas Mexican Meatball Soup

(SERVES 8)

5 cups water
1 cup chopped carrots
1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped zucchini
1 cup sliced celery
14 1/2-OZ can whole peeled tomatoes with juice (with Mexican seasoning
if desired)
5 cubes beef bouillon
1 tsp fresh or dried oregano
2 tsp fresh or ground cumin
1 bunch fresh cilantro, chopped fine, divided
1 lb very lean ground beef (4% fat)
1/2 cup uncooked rice
1 egg
Salt and pepper to taste
Chopped green onion if desired

1/ Place first 11 ingredients into a large pot, using only half the bunch of cilantro. Cover and simmer 30 minutes.

2/ Meanwhile, in a large bowl mix ground beef, rice, egg, remaining cilantro, salt and pepper. Wet your hands to shape mixture into balls. Gently drop meatballs into the soup and simmer 20 minutes more, or
until meatballs are fully cooked.

3/ Sprinkle green onion on top of soup before serving.

Nutrition Facts (per serving): 140 calories, 15 g protein, 12 g carbs, 3 g fat, 3 g fiber