Yield: 1 servings
|¾ pounds||Ground turkey|
|¼ cup||Packed fresh white breadcrumbs|
|1½ teaspoon||Dried oregano|
|8 cups||Canned low-salt chicken broth|
|1 can||Golden hominy; drained (15-ounce)|
|1 can||Tomato sauce; (8-ounce)|
|3||Carrots; peeled, thinly|
|1||Onion; finely chopped|
|1 can||Diced green chilies; (4-ounce)|
|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 minutes.
Season with salt and pepper.
Bon Appetit October 1994
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