Mexican Meatball and Salsa Soup

• 2 (6 inch) corn tortillas, cut into 20 1/4-inch strips
• 12 teaspoon vegetable oil
• 12 cup uncooked long-grain rice, divided
• 1 lb extra lean ground beef
• 1 tablespoon dried parsley flakes
• 12 teaspoon chili powder
• 12 teaspoon dried oregano
• 14 teaspoon salt
• 14 teaspoon pepper
• cooking spray
• 12 cup onion, chopped
• 12 cup carrot, chopped
• 12 cup potato, cubed into 1/2 inch pieces
• 1 garlic clove, minced
• 23 cup salsa
• 12 cup water
• 2 (10 1/2 ounce) cans chicken broth
• 12 cup frozen whole kernel corn
• 12 cup shredded reduced-fat monterey jack cheese (2 ounces)

1. Preheat oven to 400 degrees.
2. Combine tortilla strips and oil; toss well to coat.
3. Arrange in a single layer on a jelly-roll pan; bake at 400 degrees for 10 minutes or until crisp and brown, stirring once.
4. Set aside.
5. Combine 1/4 cup rice, ground beef, and next 5 ingredients (beef through pepper) in a bowl; shape mixture into 24 (1-inch) meatballs.
6. Place on a broiler pan; bake at 400 degrees for 10 minutes.
7. Place a large Dutch oven coated with cooking spray over medium-high heat.
8. Add onion, celery, and carrot; saute 4 minutes.
9. Add garlic; saute 1 minute.
10. Add salsa, water, and broth; bring to a boil.
11. Add 1/4 cup rice and meatballs; cover, reduce heat, and simmer 20 minutes or until rice is tender and meatballs are done.
12. Stir in corn; cook 1 minute or until thoroughly heated.
13. Spoon into bowls; sprinkle with cheese and tortilla strips.
14. Yield: 4 servings (serving size: 1-1/2 cups soup, 2 tablespoons cheese, and 5 tortilla strips).

corn tortillas, vegetable oil, longgrain rice, extra lean ground beef, parsley flakes, chili powder, oregano, salt, pepper, cooking spray, onion, carrot, potato, garlic, salsa, water, chicken broth, kernel corn, cheese

Taken from www.food.com/recipe/mexican-meatball-and-salsa-soup-147833 (may not work)