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A meatball soup fit for
the king of the house...
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Two 6-inch |
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corn
tortillas, cut into 20 (¼-inch wide) strips |
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½ tsp |
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vegetable
oil |
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½ cup |
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uncooked
long-grain rice, divided |
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1 lb |
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ultra-lean
ground beef |
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1 Tbs |
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dried
parsley flakes |
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½ tsp |
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chili powder |
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½ tsp |
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dried
oregano |
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¼ tsp |
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salt |
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¼ tsp |
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pepper |
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½ cup |
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chopped
onion |
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½ cup |
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thinly
sliced celery |
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¼ cup |
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thinly
sliced carrot |
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1 clove |
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garlic,
minced |
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2/3 cup |
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salsa |
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½ cup |
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water |
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Two
10½-ounce |
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cans
low-salt chicken broth |
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½ cup |
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frozen
whole-kernel corn |
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½ cup |
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(2 ounces)
shredded reduced-fat Monterey Jack cheese |
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1 |
Preheat oven to
400°F. |
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2 |
Combine tortilla
strips and oil; toss well to coat. Arrange in a single
layer on a jelly-roll pan; bake for 10 minutes, or until
crisp and brown, stirring once. Set aside. |
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3 |
Combine ¼ cup rice,
ground beef and next 5 ingredients in a bowl; shape
mixture into 24 (1-inch) meatballs. Place on a broiler
pan; bake at 400° for 10 minutes. |
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4 |
Place a Dutch oven
coated with cooking spray over medium-high heat. Add
onion, celery, and carrot; sauté 4 minutes. Add garlic;
sauté 1 minute. Add salsa, water and broth; bring to a
boil. Add ¼ cup rice and meatballs; cover, reduce heat,
and simmer 20 minutes or until rice is tender and
meatballs are done. Stir in corn; cook 1 minute or until
thoroughly heated. |
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5 |
Spoon into bowls;
sprinkle with cheese and tortilla strips. |
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Servings: 4 |
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Yield: Serving Size: 1
1/2 cups soup, 2 Tbs. cheese |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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321.09 |
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Calories From Fat (31%) |
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98.63 |
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% Daily Value |
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Total Fat
10.72g |
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16% |
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Saturated Fat 5.06g |
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25% |
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Cholesterol
81.03mg |
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27% |
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Sodium
836.36mg |
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35% |
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Potassium
838.00mg |
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24% |
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Carbohydrates
22.52g |
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8% |
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Dietary Fiber 3.63g |
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15% |
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Sugar 3.76g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
18.89g |
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Protein
33.43g |
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67% |
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Recipe Source |
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Light |
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