Betty's Turkey Meatball Soup

Recipe by Ms. Ayons 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.

Ingredients Nutrition


  1. Line a large baking sheet with wax paper.
  2. 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.
  3. 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.
  4. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
  5. 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.

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