Chipotle Albondigas Soup
Chipotle Albondigas Soup
Author: Adapted from Eating Well
Recipe type: Lunch or Dinner
Cuisine: Soup
A spicy meatball and veggie soup.
Ingredients
- 4 cups reduced-sodium chicken or beef broth
- 4 cups water
- 1-2 limes, divided
- ½ cup fine whole-grain cornmeal
- ½ cup finely chopped scallions
- ½ cup finely chopped fresh cilantro
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon freshly ground pepper
- 1¼ pounds lean ground turkey
- 6 cups chopped dandelion greens or chard, tough stems removed
- 1 cup sliced carrots
- 1-2 chipotle chiles, minced• 1 cup corn kernels, fresh or frozen
Instructions
- Bring broth and water to a simmer in a Dutch oven over medium heat.
- Meanwhile, zest and juice 1 lime; reserve the juice.
- Mix cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest in a large bowl.
- Add ground turkey meat.
- Gently mix to combine (do not overmix).
- Using 1 tablespoon for each, make about 40 small meatballs.
- Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes.
- Stir in corn and cook until heated through, 1 to 2 minutes more.
- Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.
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