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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This recipe came from my mother-in-law a long time ago, and I have done things to make it healthier, like substituting ground turkey for the ground beef. I'm also a big fan of cilantro, which adds a lot to the great flavor of this soup. -CL Reader Ingredients:
1/4 cup cooked long-grain rice |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh cilantro |
1 teaspoon dried oregano |
1/4 teaspoon black pepper |
8 ounces ground turkey |
3 garlic cloves, minced |
1 large egg white |
1 teaspoon vegetable oil |
1/2 cup chopped onion |
1 cup chopped seeded peeled tomato |
1 cup water |
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
2 cups sliced celery |
2 cups sliced carrot |
1 cup frozen whole-kernel corn, thawed and drained |
1/4 teaspoon ground cumin (optional) |
3 tablespoons chopped fresh cilantro |
Directions:
1. Combine the first 8 ingredients in a bowl, and shape the mixture into 24 (3/4-inch) meatballs.
2. Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Stir in tomato, water, and broth; bring to a boil. Add celery, carrot, corn, and cumin, if desired. Return to a boil; drop meatballs into pot. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender and meatballs are cooked. Stir in 3 tablespoons cilantro.
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