Turkey Balls, Veggies and Brown Rice Soup Recipe

Name: Turkey Balls, Veggies and Brown Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound turkey 93%-lean, ground; 1 cup bread crumbs, whole wheat fresh; 1 large eggs; 1 3/4 teaspoons cumin ground, divided; 2 teaspoons oregano dried and divided; 1/2 teaspoon black pepper freshly ground, divided, or to taste; 1/2 teaspoon salt divided, or to taste; 1 tablespoon olive oil or other vegetable oil; 1 large white onion diced; 2 each carrots diced; 3 each poblano peppers diced, or you can use green bell peppers; 4 each italian plum (roma) tomatoes diced; 6 1/4 cups chicken broth, low salt or vegetable broth; 1/2 cup brown rice quick-cooking or cooked regular brown rice; 2 tablespoons lime juice; 1 small jalapeno pepper finely chopped, or as needed; 4 tablespoons cilantro freshly chopped

Servings: persons

1 pound turkey 93%-lean, ground
1 cup bread crumbs, whole wheat fresh
1 large eggs
1 3/4 teaspoons cumin ground, divided
2 teaspoons oregano dried and divided
1/2 teaspoon black pepper freshly ground, divided, or to taste
1/2 teaspoon salt divided, or to taste
1 tablespoon olive oil or other vegetable oil
1 large white onion diced
2 each carrots diced
3 each poblano peppers diced, or you can use green bell peppers
4 each italian plum (roma) tomatoes diced
6 1/4 cups chicken broth, low salt or vegetable broth
1/2 cup brown rice quick-cooking or cooked regular brown rice
2 tablespoons lime juice
1 small jalapeno pepper finely chopped, or as needed
4 tablespoons cilantro freshly chopped

1
Line a large baking sheet with wax paper.
2
Combine together 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 until well blended.
3
Shape the mixture into about 1 1/2-inch balls (about 20 balls) and place to the baking sheet.
4
Refrigerate for at least 30 minutes or until ready to use.
5
Add oil in a Dutch oven over medium-high heat.
6
Stir in onion and carrots and cook, until starting to soften, 3 to 5 minutes.
7
Stir in peppers, tomatoes, the remaining 1/4 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; stirring, until fragrant, 1 to 2 minutes.
8
Add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 to 6 minutes.
9
Carefully submerge the meatballs in the simmering soup, return to a simmer and cook for 8 to 9 minutes.
10
Stir in rice and cook, stirring occasionally, until tender, 4 to 6 minutes.
11
Remove from the heat and mix in lime juice.
12
Garnish with jalapeno and cilantro on top.
13
Serve warm.

1082

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound turkey 93%-lean, ground, 1 cup bread crumbs, whole wheat fresh, 1 large eggs, 1 3/4 teaspoons cumin ground, divided, and more.

Yes, Turkey Balls, Veggies and Brown Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Balls, Veggies and Brown Rice Soup

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