Meatball Soup with Rice and Tomatoes

• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1 onion, chopped, divided
• 3 cans (14.5 oz. each) fat-free reduced-sodium beef broth
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 cup chopped fresh cilantro, divided
• 1-1/2 lb. lean ground beef
• 15 round buttery cracker, crushed
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 egg
• 1/2 cup long-grain white rice, uncooked

1. Heat dressing in large saucepan on medium-high heat.
2. Add 1/2 cup onions; cook and stir 3 min.
3. or until onions are crisp-tender.
4. Add broth, tomatoes and half the cilantro; stir.
5. Bring to boil; cover.
6. Simmer on medium-low heat 5 min.
7. Meanwhile, mix remaining onions with meat, cracker crumbs, sour cream and egg.
8. Shape into 18 meatballs.
9. Add to simmering broth.
10. Return to boil, uncovered, on medium-high heat, stirring occasionally.
11. Stir in rice; cover.
12. Simmer on medium-low heat 18 min.
13. or until meatballs are done and rice is tender.
14. Stir in remaining cilantro just before serving.

italian dressing, onion, beef broth, tomatoes, fresh cilantro, lean ground beef, buttery cracker, s, egg, longgrain white rice

Taken from www.kraftrecipes.com/recipes/meatball-soup-rice-tomatoes-171282.aspx (may not work)