Mexican Meatball Soup

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Makes: 6  servings Prep 20 mins Cook 30 mins

Ingredients

  • 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 1/2ounce 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

Make Meatballs::

1. 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.

Make Soup::

2. 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
  • cal.(kcal)225,
  • Fat, total(g)13,
  • chol.(mg)63,
  • sat. fat(g)2,
  • carb.(g)17,
  • pro.(g)12,
  • sodium(mg)1067,
  • Percent Daily Values are based on a 2,000 calorie diet
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