Eat– for Good Health

Friends, most people gain seven pounds between Halloween and New Years.  Knowing this, I am extra careful about what I order when going out to dinner.  Yesterday at a terrific Mexican restaurant, I ordered Mexican Albondigas meatball soup.  It’s delicious and light if you don’t smother it with corn chips and cheese.  Total preparation time is less than an hour.  Below are ingredients for 8 servings:

  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, minced
  • 2 Tablespoons cooking oil
  • 4 cups water
  • 2 (10-1/2-ounce) cans condensed beef broth
  • 1 (6-ounce) can tomato paste
  • 2 medium zuccini (squash) cubed
  • 1 large potato, cubed
  • 2 medium carrots, sliced (1 cup)
  • 1 beaten egg
  • 1/4 cup snipped cilantro or parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup long grain rice
In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes, squash, carrots. Simmer for 5 minutes.

To make the meatballs, combine egg, cilantro or parsley, salt, oregano and pepper.  Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.  Add meatballs, a few at a time, to the simmering soup. Return to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done. Mexican Meatball Soup with Rice and Cilantro


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