“This recipe came from the TACA website and is gluten-free. It is also low in sodium. Very easy to make meatballs in advance and freeze them. Sometimes I only use half the meatballs from this recipe, and freeze the other half for another soup recipe. Great way to use the left over rice from Chinese take-out!”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix meat with spices. Roll into small balls the size of your thumb.
  2. Add oil to skillet and saute' meatballs.
  3. Chop carrots 1/2 inch thick. Leave juice in pan, add 1/4 cup of water. Add carrots to pan, cover and cook until carrots are tender.
  4. Heat broth in stock pot. Add rice, meatballs, carrots and juice from pan. Stir and eat!

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