| Albondigas Soup (6 Pts)
1 onion, chopped
1 carrot, peel and dice
15 ounces of canned tomatoes, chopped
6 cups of fat-free beef broth
1 pound of lean beef
1/4 cup of white rice
1/4 cup of all-purpose flour
1 large egg
1/4 teaspoon of salt
1 cup of chopped cilantro
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In a 4 - 5 quart pan, combine the onion, carrot, tomatoes and their juices, 5 1/2 cups of broth and 1/2 cup of water. Set pan over high heat and cover. Meanwhile, in a bowl combine the remaining 1/2 cup of broth, beef, rice, flour, egg, salt and 2/3 cup of cilantro. Mix with your hands to blend well. Uncover broth and vegetables and drop meat in 1 T portions into pan. When soup boils, reduce heat to a gentle simmer, cover pan, and cook 20 minutes. Stir remaining cilantro into soup and ladle into bowls. Add salt to taste.
Recipe By: Sunset, Oct 1997 Shared by: Angela, healthyrecipes WW Pointed by Mary [mnmpoms@ponyexpress.net]10/24/00
Per serving: 268 Calories; 12g Fat (36% calories from fat); 29g Protein;19gCarbohydrate; 82mg Cholesterol; 812mg Sodium; 1.8g fiber
Food Exchanges: 1/2 Starch/Bread; 4 Lean Meat; 1 Vegetable; 1 Fat
Per Serving (excluding unknown items): 263 Calories; 12g Fat (36.0%calories from fat); 29g Protein; 18g Carbohydrate; 2g Dietary Fiber; 77mgCholesterol; 765mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;1 Vegetable; 1 Fat.
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