Turkey Balls, Veggies and Brown Rice Soup
Ingredients
- 1 pound turkey 93%-lean, ground,
- 1 cup bread crumbs, fresh, whole wheat
- 1 large eggs
- 1 3/4 teaspoons cumin ground, divided
- 2 teaspoons oregano dried and divided
- 1/2 teaspoon black pepper freshly ground, divided, or to taste
- 1/2 teaspoon salt divided, or to taste
- 1 tablespoon olive oil, or other vegetable oil
- 1 large white onion, diced
- 2 each carrots, diced
- 3 each poblano peppers diced, or you can use green bell peppers
- 4 each italian plum, diced, (roma) tomatoes
- 6 1/4 cups chicken broth, low salt or vegetable broth
- 1/2 cup brown rice quick-cooking, or cooked regular brown rice
- 2 tablespoons lime juice
- 1 small jalapeno pepper finely chopped, or as needed
- 4 tablespoons cilantro, freshly chopped

Directions
Line a large baking sheet with wax paper.Combine together turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl until well blended.
Shape the mixture into about 1 1/2-inch balls (about 20 balls) and place to the baking sheet.
Refrigerate for at least 30 minutes or until ready to use.
Add oil in a Dutch oven over medium-high heat.
Stir in onion and carrots and cook, until starting to soften, 3 to 5 minutes.
Stir in peppers, tomatoes, the remaining 1/4 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; stirring, until fragrant, 1 to 2 minutes.
Add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 to 6 minutes.
Carefully submerge the meatballs in the simmering soup, return to a simmer and cook for 8 to 9 minutes.
Stir in rice and cook, stirring occasionally, until tender, 4 to 6 minutes.
Remove from the heat and mix in lime juice.
Garnish with jalapeno and cilantro on top.
Serve warm.
