Cooking Instructions
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Step 1
First, prepare the meatballs. In a large bowl combine the
Ground Turkey (455 g)
,
Shredded Sharp Cheddar Cheese (55 g)
,
Seasoned Breadcrumbs (45 g)
,
Egg (1)
,
Fresh Cilantro (2 g)
,
Plain Greek Yogurt (20 g)
,
Worcestershire Sauce (1 dash)
,
Salt (6 g)
,
Chili Powder (1 g)
,
Smoked Paprika (1 g)
and
Ground Cumin (as needed)
.
Step 2
With clean hands mix it together thoroughly. Scoop out two tablespoons of the mixture and roll it into a tight ball, then set it aside on a lined tray or board. Repeat with the rest of the mixture until it is gone, yielding 16 meatballs.
Step 3
In a sturdy, large dutch oven, heat the
Canola Oil (1 dash)
over medium high heat. Brown the meatballs in 2 batches of 8, just until a golden crust forms on the outside. Be gentle when turning them over so that they don't break apart. They will finish cooking in the soup, so when they have all browned, remove them and set them aside.
Step 4
Add the
Onion (1)
,
Jalapeño Peppers (2)
,
Frozen Corn Kernels (80 g)
, and
Frozen Green Peas (55 g)
into the pot and let them get soft and fragrant for a minute.
Step 5
Add in the
Quinoa Flour (10 g)
and let it cook off for another minute to make everything thick. Add the
Tomato Paste (15 g)
and then let it cook for a minute while stirring.
Step 6
Deglaze the pot with
Tomato Vinegar (1 dash)
and scrape up all of the yummy brown bits, then add the
Worcestershire Sauce (1 dash)
.
Step 7
Then pour in the
Black Beans (1 can)
,
Chicken Stock (960 mL)
and
Crushed Tomatoes (1 can)
, and add
Salt (1 pinch)
to the mixture.
Step 8
Gently add the meatballs back to the pot and bring the soup to a boil, then reduce it to a simmer. Let it simmer for about two hours.
Step 9
When the Mexican turkey meatball soup is done, take it off of the heat and ladle it into bowls. Top each bowl with a few thin
Avocados (to taste)
slices,
Tortilla Strips (to taste)
, and
Fresh Cilantro (to taste)
then serve piping hot. Enjoy!
