1/2 pound ground chuck
1/2 onion - minced
2 cloves garlic - minced
1/4 cup instant rice - uncooked
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 per serving
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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