turkey albondigas soup - bon appetit
- Categories
- Bon appetit
- Soup/stew
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Ground turkey |
| ¼ cup | Packed fresh white breadcrumbs |
| 1 | Egg |
| 1½ teaspoon | Dried oregano |
| 8 cups | Canned low-salt chicken broth |
| 1 can | (15-oz) golden hominy, drained |
| 1 can | (8-oz) tomato sauce |
| 3 | Carrots, peeled, thinly sliced |
| 1 | Onion, finely chopped |
| 1 can | (4-oz) diced green chilies |
| 8 ounces | Coarsely chopped fresh spinach leaves |
| ½ cup | Chopped fresh cilantro |
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.
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.)
Add spinach and cilantro to soup and simmer until wilted, about 2 min- utes. Season with salt and pepper.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
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