Ingredients
6 cups water
1/3 cup brown rice (uncooked)
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)
Steps
Wash hands with soap and water.
In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat.
Stir to dissolve bouillon. Reduce heat to low and simmer.
Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 meatballs.
Add meatballs to broth mixture and simmer 30 minutes.
Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 246 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 82 mg |
| Sodium | 420 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 17 g |
| Vitamin D | 0 mcg |
| Calcium | 75 mg |
| Iron | 3 mg |
| Potassium | 459 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Meatball Soup. Recipe source: California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.