Albondigas Soup

1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 1/4 cup white bread crumbed
1/2 cup minced fresh cilantro, divided
1 1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/4 tespoon salt
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites (or 1 whole egg)
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (or canned tomatoes, chopped)
4 cups low-sodium chicken broth  ( I used more )
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

Heat a nonstick skillet over medium heat.  Coat pan with cooking spray.  Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.

Place bread in a food processor; pulse until couarse crumbs form.  Measure out 1 1/4 cups.  Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, oregano, and next 5 ingredients, stirring well.  Shape mixture into 29 (1 inch) meatballs.  Chill 20 minutes.

Heat a Dutch oven over medium-high heat.  Coat pan with cooking spray.  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 1 1/2 cups onion, carrot and garlic to pan; saute 5 minutes or until vegetables are tender.  Stir in tomato and broth, bring mixture to a boil.  Add meatballs and mint to pan.  Reduce heat, and simmer 35 minutes.  Add zucchini, 1/2 teaspoon salt, and pepper to pan.  Cook 10 minutes.  Garnish with cilantro
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