Turkey albondigas soup

1 servings

Ingredients

Quantity 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 Golden hominy; drained (15-ounce)
1 can Tomato sauce; (8-ounce)
3 Carrots; peeled, thinly
; sliced
1 Onion; finely chopped
1 can Diced green chilies; (4-ounce)
8 ounces Coarsely chopped fresh spinach leaves
½ cup Chopped fresh cilantro

Directions

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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