Grandma Salazar's Albóndigas Soup

Photo by Becky Luigart-Stayner
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
- 1 teaspoon ground cumin
- 1 teaspoon ground cumin
- + 24 more ingredients
-
- 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
- 2 cups chopped zucchini
- 4 cups (1 32-ounce carton) fat-free, less-sodium chicken broth
- ½ pound ground sirloin
- 2 large egg whites
- ½ pound ground sirloin
- 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
- 1 cup boiling water
- ¾ teaspoon salt, divided
- ½ pound lean ground pork
- 1 (1-ounce) slice white bread
- 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....
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