Mexican Turkey Meatball Soup with Chipotle
A hearty, warm soup that is vibrant in flavor, fully accentuated by the smokiness of the chipotle, and absorbed by the soft, juicy, sponginess of the meatballs. A squeeze of fresh lemon juice to take to the top!
Equipment
- 1 stockpot
- 1 mixing bowl
Ingredients
- 1 lb ground turkey
- 3 tbsp long grain rice
- 2 eggs
- 1 bunch mint, thinly sliced
- 4 celery stalks, diced
- 3 large carrots, peeled and diced
- 1 large onion, diced
- 5 garlic cloves, minced
- 4 tomatoes, diced
- 3 Yukon potatoes, peeled and diced
- 2 chayotes, diced
- 3 qt of vegetable or chicken stock, or water
- 3 bay leaves
- 7 oz chipotle in adobo, optional
- salt and pepper, to taste
Instructions
- Wash, clean and prepare vegetables.
- In a mixing bowl, place ground turkey, long grain rice, eggs, mint, salt and pepper. With clean hands, mix all the ingredients together.
- Once the ground turkey is fully incorporated, portion the mixture into 2oz mini meatballs. Set aside.
- Heat up a stockpot over medium-high heat. Add 2 tablespoons of oil. Once the oil is heated, throw in your celery, carrots, onion, garlic and bay leaves.
- Saute vegetables until fragrant and pour the stock into the stockpot. After it starts bubbling, add in the meatballs.
- Reduce heat to medium-low and cook meatballs for 15 - 20 minutes. Check if the meatball is halfway, to a third, cooked by cutting it in half. If it still got ways to go, cook for several more minutes.
- Add potatoes, chayotes, tomatoes and chipotle into the stockpot, and cook until the potatoes and chayotes are tender.
- Season with salt and pepper. Serve!
Nutrition
Calories: 294kcalCarbohydrates: 44gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 96mgSodium: 2006mgPotassium: 1064mgFiber: 9gSugar: 12gVitamin A: 7018IUVitamin C: 36mgCalcium: 69mgIron: 3mg
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