Betty'S Turkey Meatball Soup - cooking recipe

Ingredients

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

Preparation

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.