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Ingredients
- 4 c. fat-skimmed beef broth
- 1 can diced tomatoes - (14 ounce)
- 1 tsp dry oregano
- 1/2 tsp grnd cumin
- 1/2 tsp garlic pwdr
- 1/2 tsp freshly-grnd black pepper
- 3/4 lb grnd lean beef
- 1/4 c. precooked dry white rice
- 1 lrg egg
- 1/2 tsp salt
- 1/2 c. thinly-sliced green onions
- 1/4 c. minced fresh cilantro
Directions
- In a 5- to 6-qt pan over high heat, combine broth, tomatoes (including juice), 1/2 tsp. oregano, and 1/4 tsp. each cumin, garlic pwdr, and pepper; cover pan and bring to a boil.
- Meanwhile, in a bowl, mix beef, rice, egg, salt, and the remaining oregano, cumin, garlic pwdr, and pepper.
- When broth is boiling, drop beef mix in 1-inch balls into broth. Cover pan, reduce heat, and simmer till rice in meatballs is tender to bite, about 10 min. Stir in green onions and cilantro. Ladle into soup bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 144 | 54% |
| Total Fat 15.97g | 20% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 426mg | 18% |
| Potassium 346mg | 10% |
| Total Carbs 11.8g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.35g | 1% |
| Protein 17.67g | 28% |
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