ARIZONA ALBONDIGAS SOUP

4 cups fat-skimmed beef broth
1 (14 oz) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon freshly-ground black pepper
3/4 pound ground lean beef
1/4 cup precooked dried white rice
1 large egg
1/2 teaspoon salt
1/2 cup thinly-sliced green onions
1/4 cup chopped fresh cilantro

In a 5- to 6-quart pan over high heat, combine broth, tomatoes (including juice), 1/2 teaspoon oregano, and 1/4 teaspoon each cumin, garlic powder, and pepper; cover pan and bring to a boil.

Meanwhile, in a bowl, mix beef, rice, egg, salt, and the remaining oregano, cumin, garlic powder, and pepper.

When broth is boiling, drop beef mixture in 1-inch balls into broth. Cover pan, reduce heat, and simmer until rice in meatballs is tender to bite, about 10 minutes.

Stir in green onions and cilantro. Ladle into soup bowls.

Servings: 4
Source: Sunset Magazine, January 2000
From: John Schroeder, Scottsdale, AZ