Turkey Albondiga Soup
- 1 pound 93%-lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs,
- 1 large egg
- 2 teaspoons ground cumin, divided
- 2 teaspoons dried oregano, divided
- 3/4 teaspoon ground pepper, divided
- 1/2 teaspoon salt, divided
- 1 tablespoon canola oil
- 1 large white onion, diced
- 2 carrots, diced
- 3 poblano peppers, (see Tip), diced
- 3 plum tomatoes, diced
- 6 cups reduced-sodium chicken broth
- 1/2 cup cooked brown rice
- 2 tablespoons lime juice
- 1 jalapeño, minced
- 2 tablespoons minced fresh cilantro
- Line a large baking sheet with wax paper. Place 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. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (25+ meatballs.) Place in refrigerator at least 20 minutes.
- Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
- Carefully submerge meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in lime juice. Garnish with jalapeño and cilantro.