Rice helps thicken this stew and adds nice texture. The sweet and sour flavor is reminiscent of many Asian recipes.

INGREDIENTS | SERVES 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• ¾ cup rice
• 2 cups Beef Stock
• 3 cups water
• 2 tablespoons sugar
• ¼ cup gluten-free apple cider vinegar
• 1 (13-ounce) can pineapple tidbits, undrained
• 1 green bell pepper, chopped
• 18 Meatballs, cooked
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons orange juice
• 1 tablespoon Soy Sauce Substitute

1. In large soup pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add rice; cook and stir 2–3 minutes, until rice is opaque.

2. Add Beef Stock and water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is almost tender, about 12 minutes. Add remaining ingredients, except cornstarch, orange juice, and Soy Sauce Substitute.

3. Bring to a boil again; reduce heat to low; cover; and simmer 6–8 minutes, or until bell pepper is tender and Meatballs are hot.

4. In small bowl, combine cornstarch, orange juice, and Soy Sauce Substitute and stir to combine. Add to soup; cook over medium heat until soup simmers and thickens, about 5–6 minutes. Serve immediately.

Calories: 432.42
Fat: 13.52 grams
Saturated Fat: 4.16 grams
Carbohydrates: 42.58 grams
Sodium: 380.05 mg