Low-Fat Albóndigas Soup

Ingredients

• 0.3 teaspoon pepper black
• 2 cups carrots sliced
• 2 cups celery sliced
• 0.3 cup rice long-grain cooked
• 1 cup whole-kernel corn frozen thawed drained
• 1 large egg white 
• 31.5 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon cilantro leaves fresh chopped
• 3 tablespoons cilantro leaves fresh chopped
• 2 tablespoons parsley fresh chopped
• 3  garlic cloves minced
• 8 ounces pd of ground turkey 
• 0.5 cup onion chopped
• 1 teaspoon oregano dried
• 1 cup tomatoes peeled seeded chopped
• 1 teaspoon vegetable oil 
• 1 cup water 

Equipment

• bowl
• pot
• dutch oven

Directions

1. Combine the first 8 ingredients in a bowl, and shape the mixture into 24 (3/4-inch) meatballs.
2. Heat the oil in a Dutch oven over medium-high heat.
3. Add onion; saut 4 minutes or until tender. Stir in tomato, water, and broth; bring to a boil.
4. Add celery, carrot, corn, and cumin, if desired. Return to a boil; drop meatballs into pot. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender and meatballs are cooked. Stir in 3 tablespoons cilantro.