How To Prepare
PREPARATION
Line a large baking sheet with wax paper. Place turkey, potato flour, egg white, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, and 1/2 teaspoon pepper in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/4 teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.
Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeño pepper (or more to taste).
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- 16 oz 93%-lean ground turkey
- 1 cup potato flour
- 1 large egg white
- 2 teaspoons ground cumin, divided
- 2 teaspoons dried oregano, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1 tablespoon canola oil
- 1 large white onion, diced
- 3 poblano peppers, (see Tip), diced
- 3 plum tomatoes, diced
- 6 cups no salt added chicken broth
- 1/2 cup instant brown rice, or cooked brown rice
- 2 tablespoons lime juice
- 1 jalapeño, minced
- 2 tablespoons minced fresh cilantro
Ingredients
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