Albondigas Soup - 5 pts

January 10, 2005 2:10 p.m.

Ingredients:

2 1/2 pound 95% lean ground beef
3/4 cup seasoned bread crumbs
3 medium eggs
1 1/2 cup uncooked white rice
7 cans 99% fat-free chicken broth
4 cup water
28 oz canned diced tomatoes, drained
3 medium carrots, sliced thinly
3 4 oz cans diced green chiles
1 medium onion, chopped
3 cloves garlic, minced
2 tsp canola oil

Heat oil in a large soup pot over medium-high heat. Add onion and garlic, and saute for 5 minutes. Pour in chicken broth and water. Stir in 2 cans of green chiles, carrots, and rice. Heat to boiling. Reduce heat to medium, and cover. Simmer 20 minutes.

Meanwhile, mix together ground beef, eggs, bread crumbs, and one can of green chiles. Shape into bite-sized meatballs, and put onto a plate.

When the rice is cooked through, uncover the pot and turn the heat up to medium-high. Place 2-3 meatballs on large spoon, and lower into soup. Allow time for the outside of the meat to cook before adding more, so that the meatballs won't stick together. Stir frequently to allow more space for the meatballs.

Cook an additional 10 minutes or until meat is cooked through. Serve with flour tortillas (optional, so the points aren't included).

Makes 16 servings @ 5 pts each (about 1 cup).

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