Yield: 6 servings
|¾ pounds||Ground turkey|
|¼ cup||Packed fresh white breadcrumbs|
|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>