Albóndigas Soup

Pour water over rice, and let stand 20 minutes. Drain.

Heat a nonstick skillet, coated with cooking spray, over medium heat.

Add ½ cup onion to pan; cook 5 minutes or until tender, stirring occasionally.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1¼ cups.

Combine rice, cooked onion, breadcrumbs, ¼ cup cilantro, cumin, ¼ teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well.

Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.

Heat a Dutch oven, coated with cooking spray, over medium-high heat.

Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs.

Return pan to heat. Coat with cooking spray. Add remaining 1½ cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine.

. Stir in broth; bring mixture to a boil.

. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes.

. Add zucchini, remaining ½ teaspoon salt, and pepper to pan.

. Cook 10 minutes. Garnish with remaining ¼ cup cilantro.