Grandma Salazar's Albóndigas Soup

Ingredients

• ½ pound lean ground pork
• ½ cup short-grain rice
• 1 ½ teaspoons dried oregano
• ½ cup minced fresh cilantro, divided
• 1 garlic clove, minced
• 2 cups chopped zucchini
• 4 cups (1 32-ounce carton) fat-free, less-sodium chicken broth
• + 24 more ingredients
• • ½ pound ground sirloin
  • 2 large egg whites
  • ½ pound ground sirloin
  • 1 cup boiling water
  • 1 (1-ounce) slice white bread
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 cup chopped seeded peeled tomato (about 8 ounces)
  • 1 cup boiling water
  • 1 (1-ounce) slice white bread
  • Cooking spray
  • 1 ½ teaspoons dried oregano
  • Cooking spray
  • 2 tablespoons chopped fresh mint
  • ½ cup minced fresh cilantro, divided
  • 2 cups chopped onion, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 cups chopped onion, divided
  • 1 garlic clove, minced
  • 1 cup chopped seeded peeled tomato (about 8 ounces)
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon salt, divided
  • ½ pound lean ground pork
  • 1 cup chopped carrot

Pour water over rice, and let stand 20 minutes. Drain. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups....

View full recipe at My Recipes