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  Meatball Vegetable Soup

1 pound lean ground beef
1/2 cup cooked rice
1 egg, beaten
1 tbsp. cilantro, chopped
1 can (14 1/2 oz) beef broth
1/2 bay leaf
1 can (15 oz)  mixed vegetables

Combine ground beef, rice, egg and cilantro in a small bowl. Season to taste with salt and black pepper. Gently mix to combine and shape into 1 1/2 inch meatballs. Pour broth into a 4-quart soup pot. Add one can of water. Bring broth to a boil over high heat. Carefully add the meatballs and bay leaf. Cover pot and reduce heat to medium-low heat and cook for 20 minutes. Add mixed vegetables and cook covered for 10 more minutes. Remove bay leaf and serve hot.

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