Turkey Balls, Veggies and Brown Rice Soup
Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.
bread crumbs, whole wheat
dried and divided
freshly ground, divided, or to taste
divided, or to taste
or other vegetable oil
diced, or you can use green bell peppers
italian plum (roma) tomatoes
chicken broth, low salt
or vegetable broth
quick-cooking or cooked regular brown rice
finely chopped, or as needed
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.