Directions:

1. In medium bowl, mix well meat, onion, parsley, 1/4 teaspoon chili powder and garlic. Shape into 16 meatballs.

2. In 2-quart saucepan over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.

3. Add remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 10 minutes or until rice is tender, stirring occasionally.

4. Ladle into soup bowls.