Turkey albondigas soup - bon appetit

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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