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.
Please note that some ingredients and brands may not be available in every store.