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ShareMexican Meatball Soup
Cook: 30 mins
- 8 ounces ground turkey
- 3/4 cup fresh bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon seeded and minced jalapeno pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1 tablespoon seeded and minced jalapeno pepper
- 1 14 1/2 - 16 ounce can whole tomatoes, drained and chopped
- 1 teaspoon minced garlic
- 2 14 1/2 ounce cans chicken broth
- 2 cups water
- 1 cup frozen whole-kernel corn
- 2 tablespoons fresh lime juice
- 1/2 teaspoon freshly ground black pepper
- 1 avocado, peeled, seeded and diced
- Fresh cilantro leaves, for garnish
Directions
1. Make Meatballs: Combine turkey, bread crumbs, egg, cilantro, 1 tablespoon jalapeno pepper, 1 teaspoon garlic, the salt, and red pepper in medium bowl and mix well. Shape into 1-inch balls.
2. Make Soup: Heat oil in large saucepan over medium heat. Add onion and 1 tablespoon jalapeno pepper and cook until onion is softened, 5 minutes. Stir in tomatoes and 1 teaspoon garlic. Add broth and water. Increase heat and bring to boil. Add meatballs and return to boil.
3. Reduce heat, cover, and simmer soup 10 minutes. Add corn, lime juice, and black pepper; simmer 5 minutes more or until meatballs are cooked through. Spoon soup into bowls and top each with avocado and cilantro leaves, if desired. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)225,
- Protein(gm)12,
- Carbohydrate(gm)17,
- Fat, total(gm)13,
- Cholesterol(mg)63,
- Saturated fat(gm)2,
- Sodium(mg)1067,
- Percent Daily Values are based on a 2,000 calorie diet
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