1

Meatball Soup

Source: California Champions for Change, Lunch Recipes California Department of Public Health, Network for a Healthy California

Yield:
servings

Ingredients

water brown rice bouillon cubes (low-sodium chicken or beef flavored, or 1 tablespoon low-sodium bouillon powder) oregano (fresh, finely chopped) ground beef (lean, turkey or chicken) tomato (finely chopped) onion (peeled and finely chopped)
http://recipefinder.nal.usda.gov
2

Meatball Soup

Source: California Champions for Change, Lunch Recipes California Department of Public Health, Network for a Healthy California

egg (large) salt vegetable mix (chopped, fresh, carrots, celery, and broccoli)

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.
http://recipefinder.nal.usda.gov