Mexican Meatball (Albondigas) Soup

3/4 cup Long Grain White Rice
1 1/2 cup water
1 tbsp Canola Oil, divided
1 cup chopped Onion
1 lb ground pork, extra lean, Farmer John California Natural
1 Egg
1 tsp. ground Cumin
1 tsp. Oregano
3 Garlic cloves, minced
2 Zucchini, small, sliced
2 Yellow Squash, small, sliced
2 Carrots, large, sliced
4 Celery stalks, large, sliced
2-14.5 oz cans Del Monte Diced Tomatoes, No Salt Added
6-14.5 oz cans chicken broth, canned, less/reduced sodium
2 tbs. Cilantro, chopped, for garnish

Bring the water to a boil and pour it over the rice. Let it soak for 30 minutes, then drain the rice and set aside. Saute the onion in half the oil until opaque, about 5 minutes. In a mixing bowl combine pork, 1/2 the onion, egg, rice, cumin, and oregano. Salt and pepper to taste. Mix well and form into 1 inch balls.
In a large stock pot, saute the garlic in the remaining oil until opaque, be careful not to brown the garlic. Add the broth, remaining onion and the rest of the vegetables. Bring to a boil.
Carefully drop in the meat balls. Reduce heat to simmer and cook for 45 minutes. Serve with a sprinkle of fresh chopped Cilantro on top, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user JENORATOR.