Turkey Albondigas Soup

• 3/4 pound ground turkey
• 1/4 cup packed fresh white breadcrumbs
• 1 egg
• 1 1/2 teaspoons dried oregano
• 8 cups canned low-salt chicken broth
• 1 15-ounce can golden hominy, drained
• 1 8-ounce can tomato sauce
• 3 carrots, peeled, thinly sliced
• 1 onion, finely chopped
• 1 4-ounce can diced green chilies
• 8 ounces coarsely chopped fresh spinach leaves
• 1/2 cup chopped fresh cilantro

1. Mix first 4 ingredients in medium bowl.
2. Season with salt and pepper.
3. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
4. Bring broth to simmer in large pot over high heat.
5. Add meatballs and simmer 2 minutes to set shape.
6. Add hominy, tomato sauce, carrots, onion and chilies.
7. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. (Can be made 1 day ahead.
9. Cool, cover and chill.
10. Bring to simmer before continuing.)
11. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
12. Season with salt and pepper.

ground turkey, white breadcrumbs, egg, oregano, chicken broth, golden hominy, tomato sauce, carrots, onion, green chilies, fresh spinach leaves, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/turkey-albondigas-soup-782 (may not work)