Meatball Soup

By Lindae999

Calories 330
Fat 12.4 G
Fiber 4.9 G
Mexican twist on a warm and soothing dish.

Ingredients

• 2 tsps coriander seeds
• 1 1/2 tsps cumin seeds
• 4 whole cloves
• 1 (3-inch) cinnamon stick, broken
• 1/2 cup uncooked long-grain white rice
• 2 TBSPS grated fresh onion
• 3/4 tsp salt, divided
• 1 lb ground round
• 1 large egg white
• 1 garlic clove, minced
• Cooking spray
• 3 cups chopped green cabbage
• 2 cups chopped onion
• 1 cup sliced carrot
• 1/2 cup chopped celery
• 1 TBSP chili powder
• 1 1/2 TBSPs drained chopped chipotle chile, canned in adobo sauce
• 2 (14.5 oz) can fire-roasted whole tomatoes, undrained and chopped (Muir Glen)
• 1 1/2 cups cubed peeled baking potato

Preparation

Step 1

1. Cook coriander seeds and cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place toasted seeds, cloves and cinnamon in a spice or coffee grinder; process until finely ground.
2. Combine 2 tsps cinnamon mixture, rice, grated onion, 1/2 tsp salt, beef, egg white, and garlic in a large bowl; set the remaining cinnamon mixture aside. Shape the beef mixture into 24 (1-inch) meatballs.
3. Heat pan over medium heat. Coat pan with cooking spray, Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add the remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in 1/4 tsp salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over med heat 20 minutes or until the potato is tender.