Ingredients:
1 pound lean ground beef
1/2 cup cooked rice
2 Tbsp finely minced onion
1 tsp salt
1 tsp chili powder
1/4 cup bread crumbs
1 egg
1/2 medium onion, sliced into strips
2 medium carrots, cut in half lengthwise then sliced into half-moon shapes
1 stalk celery, sliced
1/2 small zucchini, sliced into strips
6 cups low-sodium Beef Stock or beef bouillon
1 Tbsp chopped fresh cilantro
Instructions:
Combine the beef, cooked rice, onion, salt, chili powder, bread crumbs, and egg. Mix well. Shape into 1-inch meatballs; set aside.
Bring all the remaining ingredients except the cilantro to a boil in a large pot. Add the meatballs when the stock begins to boil. Cover and reduce the heat to a simmer. Cook for 20 minutes. Skim off any fat that rises. Turn the heat off. Add the chopped cilantro and serve.
Nutritional Information:
Nutritional Information (per 5.33 oz serving): 139 Cal; 8 g Total Fat (3 g Sat Fat); 6 g Carb; 44 mg Cholesterol; 289 mg Sodium; 11 g Protein; 1 g Fiber; 1 g Sugars.
Dietary Exchanges: 1 Veg; 1 High-Fat Meat; 2 Fat.
