Turkey Balls, Veggies & Brown Rice Soup

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.