Turkey Balls, Veggies and Brown Rice Soup

  1. Line a large baking sheet with wax paper.
  2. Combine together 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 bowl until well blended.
  3. Shape the mixture into about 1 1/2-inch balls (about 20 balls) and place to the baking sheet.
  4. Refrigerate for at least 30 minutes or until ready to use.
  5. Add oil in a Dutch oven over medium-high heat.
  6. Stir in onion and carrots and cook, until starting to soften, 3 to 5 minutes.
  7. Stir in peppers, tomatoes, the remaining 1/4 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; stirring, until fragrant, 1 to 2 minutes.
  8. Add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 to 6 minutes.
  9. Carefully submerge the meatballs in the simmering soup, return to a simmer and cook for 8 to 9 minutes.
  10. Stir in rice and cook, stirring occasionally, until tender, 4 to 6 minutes.
  11. Remove from the heat and mix in lime juice.
  12. Garnish with jalapeno and cilantro on top.
  13. Serve warm.

turkey, bread crumbs, eggs, cumin ground, oregano, black pepper, salt, olive oil, white onion, carrots, peppers, italian plum, chicken broth, brown rice, lime juice, pepper, cilantro freshly

Taken from recipeland.com/recipe/v/turkey-balls-veggies-brown-rice-51414 (may not work)

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