Mexican Meatball Soup

• 4 cloves garlic
• 1/2 lb. hamburger
• 1 egg, beaten
• 1 1/2 tsp. salt
• 2 Tbsp. uncooked rice
• 1/4 c. chopped fresh parsley
• 1/2 c. chopped onion
• 1 (1 lb.) can stewed tomatoes
• 1 Tbsp. oil
• 1 tsp. lemon pepper
• 2 (10 oz.) cans beef broth
• 2 c. water
• 1/2 c. chopped celery
• 1/2 tsp. chili powder

1. Mash 1 clove garlic and combine with beef, egg, 1/2 teaspoon salt, rice, chili powder and 2 tablespoons parsley.
2. Shape into small meatballs.
3. Dice remaining garlic; cook in 2-quart pan in oil along with onion until tender.
4. Add remaining salt, water, broth, celery and lemon pepper.
5. Bring to boil.
6. Reduce heat. Drop in meatballs.
7. Simmer 20 minutes.
8. Add tomatoes and parsley. Simmer another 30 to 45 minutes.
9. Serves 4.

garlic, hamburger, egg, salt, rice, fresh parsley, onion, tomatoes, oil, lemon pepper, beef broth, water, celery, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008577 (may not work)