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Mexican Albondigas Soup

1/2 pound lean ground beef
1/2 pound ground pork
1 egg
1/2 cup cooked brown rice
1 cup chopped peeled onion, divided
1/2 teaspoon dried thyme
4 cups water
1 tomato, chopped
2 tablespoons chili powder
1 clove garlic, peeled and minced
2 carrots, peeled and sliced
2 stalk celery, sliced
1 cup peas


Mix together ground beef, ground pork, egg, brown rice, half of the onions and thyme in a large bowl; form into small balls. Coat a large, heavy-bottomed saucepan with vegetable cooking spray and brown meatballs, about 5 to 10 minutes.

Add meatballs to water, tomato, chili powder, garlic and remaining onions; Add carrots, celery and peas. Cook on low setting 6-8 hours.

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