Turkey Balls, Veggies & Brown Rice Soup
Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.
Yield
6 servingsPrep
20 minCook
20 minReady
66 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey
93%-lean, ground |
|
| 1 | cup |
bread crumbs, whole wheat
fresh |
|
| 1 | large |
eggs
|
|
| 1 ¾ | teaspoons |
cumin
ground, divided |
|
| 2 | teaspoons |
oregano
dried and divided |
|
| ½ | teaspoon |
black pepper
freshly ground, divided, or to taste |
|
| ½ | teaspoon |
salt
divided, or to taste |
|
| 1 | tablespoon |
olive oil
or other vegetable oil |
|
| 1 | large |
white onion
diced |
|
| 2 | each |
carrots
diced |
|
| 3 | each |
poblano peppers
diced, or you can use green bell peppers |
*
|
| 4 | each |
italian plum (roma) tomatoes
diced |
|
| 6 ¼ | cups |
chicken broth, low salt
or vegetable broth |
|
| ½ | cup |
brown rice
quick-cooking or cooked regular brown rice |
*
|
| 2 | tablespoons |
lime juice
|
|
| 1 | small |
jalapeño pepper
finely chopped, or as needed |
*
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey
93%-lean, ground |
|
| 237 | ml |
bread crumbs, whole wheat
fresh |
|
| 1 | large |
eggs
|
|
| 8.8 | ml |
cumin
ground, divided |
|
| 1E+1 | ml |
oregano
dried and divided |
|
| 2.5 | ml |
black pepper
freshly ground, divided, or to taste |
|
| 2.5 | ml |
salt
divided, or to taste |
|
| 15 | ml |
olive oil
or other vegetable oil |
|
| 1 | large |
white onion
diced |
|
| 2 | each |
carrots
diced |
|
| 3 | each |
poblano peppers
diced, or you can use green bell peppers |
*
|
| 4 | each |
italian plum (roma) tomatoes
diced |
|
| 1.5 | l |
chicken broth, low salt
or vegetable broth |
|
| 118 | ml |
brown rice
quick-cooking or cooked regular brown rice |
*
|
| 3E+1 | ml |
lime juice
|
|
| 1 | small |
jalapeño pepper
finely chopped, or as needed |
*
|
| 6E+1 | ml |
cilantro
freshly chopped |
|
Directions
Line a large baking sheet with wax paper.
Combine together turkey, breadcrumbs, egg, 1½ teaspoons cumin, 1½ teaspoons oregano, ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl until well blended.
Shape the mixture into about 1½-inch balls (about 20 balls) and place to the baking sheet.
Refrigerate for at least 30 minutes or until ready to use.
Add oil in a Dutch oven over medium-high heat.
Stir in onion and carrots and cook, until starting to soften, 3 to 5 minutes.
Stir in peppers, tomatoes, the remaining ¼ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon pepper and ¼ teaspoon salt; stirring, until fragrant, 1 to 2 minutes.
Add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 to 6 minutes.
Carefully submerge the meatballs in the simmering soup, return to a simmer and cook for 8 to 9 minutes.
Stir in rice and cook, stirring occasionally, until tender, 4 to 6 minutes.
Remove from the heat and mix in lime juice.
Garnish with jalapeño and cilantro on top.
Serve warm.
