Albondigas
	1/2 lb    lean ground beef   1/2   onion - minced   2   cloves garlic - minced   1/4 cup    instant brown rice - uncooked   1   egg     Salt and pepper, to taste   4 oz    chopped green chilies --canned, drained   1   carrot - shredded   14 1/2 oz    stewed tomatoes - canned   4 cups    hot water   2 cups    ff beef broth, or water   1 tsp    dried oregano   2 Tbs    chopped fresh parsley - or cilantro     1 In a bowl, combine beef, onion, garlic, brown rice, egg, salt and pepper to taste. 2 Form into 1 1/2" meatballs. 3 Place the chilies and shredded carrots in bottom of slow cooker. 4 Spoon the tomatoes evenly on top. 5 Place the meatballs on top of the tomatoes. 6 Pour in water, broth, oregano and parsley or cilantro. 7 Cover and cook on LOW 5 1/2 to 6 hours.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.