1\/2 lb. 7% or less Ground Beef
\n1\/2 onion – minced
\n2 cloves garlic – minced
\n1\/4 C. instant rice – uncooked
\n1 egg
\nSalt and pepper, to taste
\n4 oz. chopped green chiles, canned, drained
\n1 carrot, shredded
\n14 1\/2 oz. stewed tomatoes, canned
\n4 C. hot water
\n2 C. low-fat beef broth or water
\n1 tsp. dried oregano
\n2 T. chopped fresh parsley or cilantro<\/p>\n
In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1\/2″ meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1\/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.<\/p>\n
Yield: 6 servings
\nCalories: 105
\nFat: 3.9g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 lb. 7% or less Ground Beef 1\/2 onion – minced 2 cloves garlic – minced 1\/4 C. instant rice – uncooked 1 egg Salt and pepper, to taste 4 oz. chopped green chiles, canned, drained 1 carrot, shredded 14 1\/2 oz. stewed tomatoes, canned 4 C. hot water 2 C. low-fat beef broth or water 1 tsp. dried oregano 2 T. chopped fresh parsley or cilantro In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to…<\/p>\n