Mexican Meatball Soup

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

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.