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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pass hot pepper sauce and warm buttered tortillas to complete this easy dish. Ingredients:
3/4 pound ground turkey |
1/4 cup packed fresh white breadcrumbs |
1 egg |
1 1/2 teaspoons dried oregano |
8 cups canned low-salt chicken broth |
1 15-ounce can golden hominy, drained |
1 8-ounce can tomato sauce |
3 carrots, peeled, thinly sliced |
1 onion, finely chopped |
1 4-ounce can diced green chilies |
8 ounces coarsely chopped fresh spinach leaves |
1/2 cup chopped fresh cilantro |
Directions:
1. Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
2. Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
3. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.
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