Mrs P
Female Moderator
Turkey meaatball soup
This is a great recipe to make and store in the fridge for later servings.
It's really good comfort food.
1 lb 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 freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon of canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
6 cups reduced sodium chicken broth
(or u can make your own)
1/2 cup instant brown rice or 1/2 of cooked brown rice
2 tablespoons lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro
Line a large baking sheet with wax paper. Put turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons of oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a bowl.
Mix gently untill combined. Shape the mixture into 1 1/2 inch balls and place in baking sheet.
(makes about 20 meatballs)
Place turkey meatballs in fridge for at least 20 min.
Heat oil, add onions and carrots and cook, stirring often, untill onions begin to soften (about 4 min) Add peppers, tomato, 1/2 teaspoon of ocumin, 1/2 teaspoon of oregano, 1/4 teaspoon of pepper and 1/4 teaspoon of salt.
Cook, stirring often for about 1 min, add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 min.
Submerge the meatballs in the simmering soup, return to a simmer and cook for about 8-10 min. Add rice and cook, stirring occasionaly, until tender, (about 5 min)
Remove from heat and stir in lime juice.
Garnish with jalapeno and cilantro.
Makes 4 servings (3/4 cup each)
Calories 288 (per serving)
Fat 10 grams
Carbs 27 grams
Protein 24 grams
Fiber 6 grams
This is a great recipe to make and store in the fridge for later servings.
It's really good comfort food.
1 lb 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 freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon of canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
6 cups reduced sodium chicken broth
(or u can make your own)
1/2 cup instant brown rice or 1/2 of cooked brown rice
2 tablespoons lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro
Line a large baking sheet with wax paper. Put turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons of oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a bowl.
Mix gently untill combined. Shape the mixture into 1 1/2 inch balls and place in baking sheet.
(makes about 20 meatballs)
Place turkey meatballs in fridge for at least 20 min.
Heat oil, add onions and carrots and cook, stirring often, untill onions begin to soften (about 4 min) Add peppers, tomato, 1/2 teaspoon of ocumin, 1/2 teaspoon of oregano, 1/4 teaspoon of pepper and 1/4 teaspoon of salt.
Cook, stirring often for about 1 min, add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 min.
Submerge the meatballs in the simmering soup, return to a simmer and cook for about 8-10 min. Add rice and cook, stirring occasionaly, until tender, (about 5 min)
Remove from heat and stir in lime juice.
Garnish with jalapeno and cilantro.
Makes 4 servings (3/4 cup each)
Calories 288 (per serving)
Fat 10 grams
Carbs 27 grams
Protein 24 grams
Fiber 6 grams
