Ranchero Meatball Soup

• 4 cups beef stock
• 1 (19 ounce) can stewed tomatoes, undrained
• 2 small onions, chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup cooked rice
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 lb ground beef
• 1 (19 ounce) can red kidney beans or (19 ounce) can black beans, undrained
• 1/2 green bell peppers or 1/2 yellow bell pepper, coarsely chopped
• 1 small zucchini, sliced

1. In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
3. Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
4. Stir the rice into the meat mixture.
5. With moistened hands, shape into 1-inch balls.
6. Add the meatballs and beans to the saucepan; bring to a boil.
7. Reduce the heat, cover and simmer for 15 minutes.
8. Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
9. Taste and adjust the seasoning if necessary.

beef stock, tomatoes, onions, clove garlic, chili powder, cumin, rice, egg, oregano, salt, ground beef, red kidney beans, green bell peppers, zucchini

Taken from www.food.com/recipe/ranchero-meatball-soup-111065 (may not work)