Yield: 1 servings
Measure | Ingredient |
---|---|
¾ pounds | Ground turkey |
¼ cup | Packed fresh white breadcrumbs |
1 \N | Egg |
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 \N | Carrots; peeled, thinly |
\N \N | ; sliced |
1 \N | 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.
Serves 6.
Bon Appetit October 1994
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Converted by MM_Buster v2.0l.