Savory Mexican-Inspired Turkey Meatball Soup
Get ready to warm up with a flavorful and nutritious one-pot meal that’s perfect for a chilly evening. This hearty soup combines the richness of turkey meatballs with the vibrant flavors of Mexico, all in under an hour.
Meatballs Made Easy
To start, prepare the turkey meatballs by mixing together ground turkey, rice, onion, cilantro, garlic, cumin, and chili powder in a large bowl. Refrigerate the mixture until you’re ready to cook. When forming the meatballs, simply wet your hands with water and roll the mixture into 1-1/4-inch balls.
Soup Simmering
Heat oil in a large pot or Dutch oven over medium heat. Add diced onion, garlic, salt, chili powder, and cumin, cooking until the onion softens. Then, increase the heat and add chicken broth or stock, bringing the mixture to a simmer.
Adding the Veggies
Add diced carrots and tomatoes to the pot, stirring to combine. Once the soup returns to a simmer, add the meatballs and cover the pot with a tight-fitting lid. Cook for 20 minutes, or until the rice and meatballs are cooked through.
Finishing Touches
Stir in diced zucchini and simmer uncovered for an additional 5 minutes, or until the zucchini is crisp-tender. Remove the pot from the heat and add a dash of Mexican-style hot sauce. Season with additional salt and hot sauce to taste.
Serve and Enjoy
Serve the soup hot, garnished with coarsely chopped fresh cilantro, tortilla chips, or warmed tortillas. Offer extra hot sauce on the side for those who like a little extra heat.
Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour 10 minutes
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