Albondigas

A Mexican soup best topped with fresh cilantro

• Ready In: 6 hrs 15 mins
• Serves: 4-6

Ingredients

• 1⁄2 lb  ground chuck
• 1⁄2 onion, minced
• 2  garlic cloves, minced
• 1⁄4 cup  instant rice, uncooked
• 1  egg
•  salt and pepper (to taste )
• 4  ounces  chopped green chilies (canned, drained )
• 1  carrot, shredded
• 14 1⁄2 ounces  stewed canned tomatoes
• 4  cups hot water
• 2  cups  low-fat beef broth or 2  cups water
• 1  teaspoon dried oregano
• 2  tablespoons  chopped fresh parsley or 2  tablespoons cilantro

Directions

1. In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste.
2. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker.
3. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes.
4. Pour in water, broth, oregano and parsley or cilantro.
5. Cover and cook on LOW 5 1/2 to 6 hours.