1 lb. ground chuck
1/4 c. uncooked rice
2 tsp. chili powder
1 tsp. salt
1/4 tsp. oregano
1 clove garlic, chopped
1 egg, beaten

SOUP MIXTURE:

1/2 c. onion
1/2 c. celery, diced or sliced
1 garlic clove
4 c. beef broth
1 (8 oz.) can tomato sauce
1/4 tsp. oregano
1 green pepper, diced
1 c. zucchini, sliced
1 c. frozen corn
1 lg. or 2 med. tomatoes, diced
Shredded Cheddar cheese

In large bowl, mix meatball ingredients. Shape into about 30 meatballs and brown. Drain thoroughly.

In large pan saute onion, celery and garlic in 1 tablespoon oil. Stir in beef broth, tomato sauce and oregano. Bring to boil and add meatballs and green pepper. Reduce heat and cover and simmer for 15 minutes. skim fat. Stir in zucchini, corn and tomatoes. Simmer uncovered for 8-10 minutes. Sprinkle cheese on top before serving.