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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.1
  • Total Fat: 11.2 g
  • Cholesterol: 98.2 mg
  • Sodium: 1,555.3 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.4 g

View full nutritional breakdown of Mexican Meatball Soup calories by ingredient
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Mexican Meatball Soup

Submitted by: CATMARTENS


Number of Servings: 4

Ingredients

    1 tablespoon cooking oil
    1 small red onion, chopped
    2 jalapeno peppers, seeds and ribs removed, chopped
    1 14.5 oz. can Del Monte Italian Style Zucchini
    2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
    1/2 teaspoon ground cumin
    1 quart canned low-sodium chicken broth or homemade stock
    2 cups water
    1/2 can drained canned diced tomatoes (14.5 oz. can)
    1 1/2 teaspoon salt
    3/4 teaspoon fresh-ground black pepper
    10 0z. ground turkey
    2 cloves garlic, minced
    2 tablespoons dry bread crumbs
    2 tablespoons parmesan cheese
    1 egg, beaten to mix
    1 cup frozen corn kernels
    1 tablespoon lime juice

Directions

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook about 3 minutes.

Add the broth, water, tomatoes, 1 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.

Meanwhile, in a medium bowl, combine the ground turkey, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, parmesan cheese and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.

Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using


Serving Size: Makes 4 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CATMARTENS.






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