Mijita's Albondigas Soup

Mijita's Albondigas Soup - Holley T.

1 c. boiling water
1/2 c. short-grain rice

Cooking Spray
2 c. chopped onion, divided
1 1/2 c. bread crumbs
1/2 c. minced cilantro, divided
1 tsp. ground cumin
3/4 tsp. salt, divided
1 1/2 tsp. drid oregano
1 lb. lean ground beef
2 large egg whites

1 c. chopped carrot
1 garlic clove, minced
1 c. chopped seeded peeled tomato
4 c. fat-free, less-sodium chicken broth
2 TBS. chopped fresh mint
2 c. chopped zucchini
1/4 tsp. freshly ground black pepper

Pour water over rice, and let stand 20 minutes. Drain.

Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 c. onion to pan; cook 5 minutes or until tender, stirring occasionally.
Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin 1/4 tsp salt, oregano, ground beef, and egg whites, stirring well.
Shape mixture into 1" meatballs.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan draining on paper towels.
Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs.
Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender.
Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
Add zucchini, remaining 1/2 tsp. salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 c. cilantro.