MEATBALLS:

1 lb. ground beef
1/4 c. uncooked regular rice
2 tsp. chili powder
1 tsp. salt
1/4 tsp. oregano leaves
1 garlic clove, pressed
1 egg, beaten

SOUP:

1/2 c. coarsely chopped onion
1/2 c. sliced celery
1 garlic clove, minced
1 tbsp. oil
4 c. beef broth
8 oz. can tomato sauce
1/4 tsp. oregano leaves
1 med. green pepper, cut into 1-inch pieces
1 c. sliced zucchini
1 c. frozen corn
1 lg. or 2 med. tomatoes, peeled, seeded, cut into 1/2 inch cubes
Shredded Cheddar cheese
Shredded Monterey Jack cheese

In large bowl, combine meatball ingredients; mix well. Shape about 30 (1 inch) meatballs. In large skillet, thoroughly brown meatballs; drain on paper towels.

In 5-quart Dutch oven, saute onion, celery and garlic in oil until tender. Stir in beef broth, tomato sauce and oregano. Bring to a boil. Stir in meatballs and green pepper. Reduce heat; cover and simmer 20 minutes. Skim fat from broth.

Stir in zucchini, corn and tomatoes. Simmer uncovered an additional 8 to 10 minutes or until zucchini is crisp-tender. Sprinkle cheeses on top of each serving. Makes 6 (1 1/2 cup) servings.