Mexican Meatball Soup

Name: Mexican Meatball Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 15
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1 tablespoon cooking oil1 small red onion, chopped2 jalapeno peppers, seeds and ribs removed, chopped1 14.5 oz. can Del Monte Italian Style Zucchini2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano1/2 teaspoon ground cumin1 quart canned low-sodium chicken broth or homemade stock2 cups water1/2 can drained canned diced tomatoes (14.5 oz. can)1 1/2 teaspoon salt3/4 teaspoon fresh-ground black pepper10 0z. ground turkey2 cloves garlic, minced2 tablespoons dry bread crumbs2 tablespoons parmesan cheese1 egg, beaten to mix1 cup frozen corn kernels1 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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving