Mini Meatball Mexican Soup



1 1/2 pounds ground turkey

1 egg

1/2 cup breadcrumbs

1 garlic clove, minced

1 tablespoon Ancho chile powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon salt


1 large red pepper

2 poblano peppers

1 tablespoon canola oil

1 red onion, chopped

3 garlic cloves, minced

4 cups low sodium chicken broth

2 cups water

1 15-ounce can diced tomatoes

Juice of 1 lime

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 avocado, peeled, pitted, and chopped

1/3 cup crumbled feta


To make the meatballs, heat oven to 375˚F. Place ground turkey, egg, breadcrumbs, garlic, chile powder, cumin, oregano, and salt in a large bowl and knead with your hands until well mixed. Shape into 50 mini meatballs and place on a large cookie sheet. Bake at 375˚F for 13-15 minutes or until cooked through and no longer pink in the center.

To make the soup, heat oven broiler. Place peppers on a greased cookie sheet and broil for 15 to 20 minutes or until outsides are black and charred, turning once. Cool to room temperature, remove blackened skins and seeds, and roughly chop roasted peppers.

Meanwhile, heat canola oil in a large stockpot over medium high heat. Add onions and sauté 5 to 7 minutes or until tender; add garlic and sauté one additional minute. Add chicken broth, water, tomatoes, and roasted peppers, and bring mixture to a boil. Reduce heat to low, cover pot, and simmer for 10 minutes. Use an immersion blender to puree soup until smooth or place batches in a blender and process until smooth. Stir in lime juice, cumin, and salt. Mix in cooked meatballs. Scoop into four bowls and garnish with avocado and feta. Makes 4 servings.