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**For the SALSA: Make the salsa by combining all but the lettuce.
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Chill.
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Combine with lettuce closer to serving time.
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**For the MEATBALLS: Crumble grnd turkey breast meat in a bowl with the crackers, but don't mix yet.
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5
Process zucchini and onion using the Fine Shredding disk.
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Transfer to the bowl.
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Add in pinches of garlic pwdr and the Coriander Cohort Blend (see pantry).
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Add in half the seltzer to the meat mix and combine; add in more seltzer as needed to bind and fluff.
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Shape into 1 to 1-1/4-inch balls and brown in a large, oiled, skillet over mediumhigh till golden brown and/or possibly slightly burned for a 'grilled' flavor.
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Don't crowd the meatballs.
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TIP: two batches, and/or possibly second pan.
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**For the Soup Base: Meanwhile put canned tomatoes, garlic clove and a portion of the stemmed and seeded roughly-minced jalapeno in processor fitted with metal blade and pulse to make a chunky sauce.
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Add in more jalapeno to taste.
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SLOW COOK (4 hours on #4 and 5): Transfer the sauce to a 4-qt slow cooker
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(oblong).
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Set dial to 5; add in the broth and oregano.
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Heat.
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Transfer the meat balls to the cooker and bring to a gentle boil.
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Boil for about 10 min.
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Reset dial to 4; cook covered for 3 hours, then add in the vegetables.
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Cook for 45 to 60 min.
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TIP: For tender-crisp zucchini, add in it during the last 10 mins.
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Add in minced cilantro near the end of the time so which itwarms.
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Detail: Julienne the carrot into 1/4-inch by 1 to 1-1/2-inch sticks.
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Cut the celery, once, lengthwise; then diagonally slice 1/4-inch pcs.
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Trim the stem and tip from the washed zucchini; cut into fourths lengthwise thencube.
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Pantry: canned ready to use minced tomatoes, pre-seasoned may be used, butwe preferred the flavor of the pre-cooked (stewed) tomatoes.
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* Keep a jar of Coriander Cohort on hand: grind equal parts of pan roasted cumin seed, coriander seed and black peppercorns (created by Steve Raichlen).
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To plate: Place the desired amount of crumbled corn chips in a large shallow bowl.
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Sprinkle with a little cheese.
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Ladle on the soup (about 1-1/2to 1-2/3 c. broth per serving; apportion the meatballs and vegetables.
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Serve with salad, that may be used as a relish directly on the soup.
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Variation: FAST COOK (60 mins): Transfer sauce to a soup pot and heat to a gentle, steady boil.
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Transfer meatballs to the broth and reduce heat to asimmer (Medium, to medium low); cook meat 35 min.
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Add in carrots and celery; cook 5 mins.
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Add in zucchini cook 4 to 5 mins.
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Add in cilantro and cook about 2 mins.
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Serve.
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DESCRIPTION: Zucchini is one of our favorites.
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Here they are teamed with a bright-red tomato sauce which clings to light and fluffy meatballs.
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Pepper-scale is mild to moderate.
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Time Half day in the slow cooker or possibly an hour on the stove top.
