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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When I serve this soup to my 7-year-old, says Sunset reader Cristina Gonzalez, now of Fredericksburg, VA, we talk about how his Mexican abuelito [grandfather] and I ate it growing up in L.A., and how he's eating it now. She changed out the original beef for turkey. The flavors are very gentle, making this a great family dish. Ingredients:
5 cups reduced-sodium chicken broth |
2 large carrots, diced |
2 stalks celery, diced |
1 large egg, beaten to blend |
1 1/4 teaspoons ground cumin |
about 2 tbsp. chopped fresh oregano, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
1 pound ground turkey |
1/2 cup cold cooked white rice |
Directions:
1. Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.
2. Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.
3. Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.
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