BOUNTY GARDENS

Ingredients

• 1 lb ground beef
• 1/2 cup cooked white rice
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped cilantro
• 1 egg
• 1/4 cup breadcrumbs
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups low-sodium chicken broth
• 1 cup diced tomatoes
• 1 medium carrot, diced
• 1 medium potato, diced
• 1/2 cup frozen corn
• 1/2 cup frozen green beans
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 avocado, diced (for garnish)
• Crumbled queso fresco (for garnish)

Directions

1. In a large bowl, combine ground beef, cooked rice, onion, cilantro, egg, breadcrumbs, cumin, garlic powder, salt, and black pepper. Mix well and form into 1-inch meatballs.
2. In a large pot, bring chicken broth to a boil. Add meatballs, diced tomatoes, carrot, potato, corn, and green beans. Reduce heat to medium, cover, and let simmer for 30 minutes or until meatballs are cooked through and vegetables are tender.
3. Stir in chopped parsley, cilantro, and lime juice. Taste and adjust seasoning if necessary.
4. Ladle soup into bowls and garnish with diced avocado and crumbled queso fresco.