Grandma Salazar's Albóndigas Soup

 

Yield:

8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro) 

Ingredients

1 cup boiling water

1/2 cup short-grain rice

Cooking spray

2 cups chopped onion, divided

1 (1-ounce) slice white bread

1/2 cup minced fresh cilantro, divided

1 teaspoon ground cumin

3/4 teaspoon salt, divided

1 1/2 teaspoons dried oregano

1/2 pound lean ground pork

1/2 pound ground sirloin

2 large egg whites

1 cup chopped carrot

1 garlic clove, minced

1 cup chopped seeded peeled tomato (about 8 ounces)

4 cups (1 [32-ounce] carton) fat-free, less-sodium chicken broth

2 tablespoons chopped fresh mint

2 cups chopped zucchini

1/4 teaspoon freshly ground black pepper

Preparation

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. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.