Meatball Soup

Meatball Soup


6 cups water
1/3 cup brown rice
3 bouillon cubes (low-sodium chicken or beef flavored, or 1 tablespoon low-sodium bouillon powder)
1 tablespoon oregano
8 ounces ground beef (90% lean, or turkey or chicken)
1 tomato (finely chopped)
1/2 onion (peeled and finely chopped)
1 egg (large)
1/2 teaspoon salt
2 cups vegetable mix (chopped, fresh, carrots, celery, and spinach)


  1. Wash hands with soap and water.
  2. In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat.
  3. Stir to dissolve bouillon. Reduce heat to low and simmer.
  4. Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 meatballs.
  5. Add meatballs to broth mixture and simmer 30 minutes.
  6. Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
  7. Serve hot.

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