Grandma Salazar's Albóndigas Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 2 large egg whites 
• 4 cups fat-skimmed beef broth fat-free (1 [32-ounce] carton)
• 0.5 cup cilantro leaves fresh divided minced
• 2 tablespoons mint leaves fresh chopped
• 1  garlic clove minced
• 1 teaspoon ground cumin 
• 0.5 pound ground pork lean
• 0.5 pound ground sirloin 
• 2 cups onion divided chopped
• 1.5 teaspoons oregano dried
• 0.8 teaspoon salt divided
• 0.5 cup short grain rice 
• 8 ounces canned tomatoes peeled seeded chopped
• 1 cup water boiling
• 1 ounce sandwich bread white
• 2 cups zucchini chopped

Equipment

• food processor
• frying pan
• paper towels
• dutch oven

Directions

1. Pour water over rice, and let stand 20 minutes.
2. Drain.
3. Heat a nonstick skillet over medium heat. Coat pan with cooking spray.
4. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
5. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
6. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
7. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
8. Add 10 meatballs, and cook 6 minutes, browning on all sides.
9. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray.
10. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; saut 5 minutes or until vegetables are tender.
11. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil.
12. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.
13. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes.
14. Garnish with remaining 1/4 cup cilantro.