Albondiga (Meatball) Soup

First Place Ono Grindz Contest Winner

Recipe Creator: Dorothy Pearson

Recipe includes:

• Whole grains
• Colorful Vegetables
• Low-fat or lean meats, poultry, meat-substitute, or fish
• Uses less fat, sugar, and salt

Ingredients

Meatballs:

5 pounds lean ground beef or turkey

4 medium onions, chopped

3 eggs, beaten

½ teaspoon salt (or No-Salt)

1 cup long grain rice

1 teaspoon mint leaves

1 tablespoon ground Cumin

Soup base:

5 (16-ounce) canned whole or crushed tomatoes

2 onions, chopped

2 heads garlic, minced

2 tablespoon olive oil

22 (14-ounce) 99% low-sodium chicken broth cans

10 carrots, sliced

10 zucchini, sliced

2 bags spinach

1 Pinch of dried Mexican oregano

Salt and pepper to taste

1 cup chopped fresh cilantro

Directions:

1. Mix together meatball ingredients and form into quarter size meatballs. Set aside.
2. Heat oil in large soup pot over medium heat.
3. Add onion and garlic and sauté until tender, stirring about 5 minutes
4. Add crushed tomatoes and chicken broth
5. Bring to boil and simmer
6. Add carrots and zucchini
7. Drop meatballs into soup gently, cover, and simmer gently
8. Add spinach leaves, oregano, salt, and pepper to taste
9. Garnish with fresh cilantro

Recipe makes 75 small servings.