Recipe by Ms. Ayon's dishes
When your body needs a natural boost, nothing beats a warm bowl of soup. It's nutritious and filling at the same time, without taking away from the flavor this meal brings to your palate. Deliciossso!!!
Top Review by *Pixie*
Delicious soup that smells great while it's cooking! I pan cooked my meatballs a bit first in a nonstick pan sprayed with cooking spray because I wanted to be sure they would be well done. I also added some green onions because I had some that needed to be used. The level of spiciness in this soup was perfect - not overly hot, just really tasty. I think the meatballs would be great in other recipes too. This is definitely a recipe I will be making again, thanks for sharing it. Made for PAC Spring 2009.
- 1 lb lean ground turkey, 93% lean
- 1 cup fresh whole wheat breadcrumbs
- 1 large egg
- 2 teaspoons ground cumin, divided
- 2 teaspoons dried oregano, divided
- 1⁄4 teaspoon fresh ground pepper, divided
- 1 1⁄2 teaspoons salt, divided
- 1 tablespoon canola oil
- 1 large white onion, diced
- 2 carrots, diced
- 3 poblano peppers, diced
- 3 plum tomatoes, diced
- 6 cups reduced-sodium chicken broth
- 1⁄2 cup cooked brown rice
- 2 tablespoons lime juice
- 1 jalapeno, minced
- 2 tablespoons minced fresh cilantro
Directions See How It's Made
- Line a large baking sheet with wax paper.
- Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow. Mix gently until combined. Shape the mixture into 1 1/2 balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
- Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
- Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
- Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.