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Meatball Soup
En Español
Serving Size: 1/2 cup broth mixture and 3 large meatballs
Yield: 4 servings
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Ingredients:
6 cups water
1/3 cup brown rice
3 low-sodium chicken or beef flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder
4 sprigs fresh oregano, finely chopped or 1 tablespoon dried oregano
8 ounces lean ground beef, turkey or chicken
1 tomato, finely chopped
1/2 onion, peeled and finely chopped
1 large egg
1/2 teaspoon salt
2 cups chopped, fresh vegetable mix (carrots, celery, and broccoli) |
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Instructions:
1. In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.
2. Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 large meatballs.
3. Add meatballs to broth mixture and simmer 30 minutes.
4. Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked
and rice and vegetables are tender. Serve hot. |
Cost:
Per Recipe: $ 3.03
Per Serving: $ 0.76 |
Source:
Adapted from:
Lunch Recipes
California Department of Public Health, Network for a Healthy California
Author:
California Champions for Change
http://www.cachampionsforchange.net/en/docs/Lunch/Meatball-Soup.pdf |
Categories:
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat Whole Grains
General
Hispanic
Stovetop/Hot Plate
Soups/Stews
Main Dish
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Last Modified:
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