Directions:
- In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper Seasoning to taste.
- Bring to a boil over high heat.
- Add rice; cover and simmer 15 minutes.
- Add meatballs; Cover and simmer until meatballs are not pink in the Center (cut to test), 10 to 15 minutes longer.
- Stir in the minced cilantro.
- Ladle into bowls and garnish with cilantro sprigs.
- Add Salt and pepper to taste.
- Shape the mixture into about 3/4-inch balls.
- If making ahead, return the meatballs to bowl, cover,& chill up to 4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.01 Kcal (440 kJ) | ||
| Calories from fat | 47.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 27.69mg | 9% | |
| Sodium | 457.61mg | 19% | |
| Potassium | 224.53mg | 5% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 9.15g | 18% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 53.07 Kcal (222 kJ) | ||
| Calories from fat | 24.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 8% | |
|---|---|---|---|
| Cholesterol | 13.99mg | 9% | |
| Sodium | 231.26mg | 19% | |
| Potassium | 113.47mg | 5% | |
| Total Carbs | 2.7g | 2% | |
| Sugars | 0.39g | 3% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 4.63g | 18% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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