Albondigas

1/2 pound ground chuck
1/2 onion, minced
2 cloves garlic, minced
1/4 cup instant rice, uncooked
1 egg
Salt and pepper, to taste
4 ounces chopped green chiles, canned, drained
1 carrot, shredded
14 1/2 ounces stewed tomatoes, canned
4 cups hot water
2 cups lowfat beef broth or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper
to taste. Form into 1 1/2" meatballs. Place chilies and shredded
carrots in bottom of slow cooker. Spoon tomatoes evenly on top.
Place meatballs on top of tomatoes. Pour in water, broth, oregano
and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours.
Garnish this popular Mexican soup with sprigs of fresh cilantro or
mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g
Carbohydrate; 45mg Cholesterol; 48mg Sodium ---- 3 Points

Jenn in Middle Missouri

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