Yield: Makes 3 cups or 2 servings
1. In medium bowl, mix well meat, onion, parsley, 1/4 teaspoon chili powder and garlic. Shape into 16 meatballs. 2. In 2-quart saucepan over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat. 3. Add remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 10 minutes or until rice is tender, stirring occasionally. 4. Ladle into soup bowls.
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