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Recipes
Mexican Turkey Meatball Soup
Recipe

27 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Mexican Turkey Meatball Soup

4.7
3 ratings
This Mexican turkey meatball soup was absolutely packed with flavor, lean protein and veggies to make a hearty meal in a bowl.
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Mexican Turkey Meatball Soup
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This Mexican turkey meatball soup was absolutely packed with flavor, lean protein and veggies to make a hearty meal in a bowl.
2HRS 15MINS
Total Time
$3.33
Cost Per Serving
Ingredients
Servings
4
US / Metric
Worcestershire Sauce
1 dash
Worcestershire Sauce
Black Beans
1 can
(15 oz)
Black Beans, drained
Turkey Meatballs
Shredded Sharp Cheddar Cheese
1/2 cup
Shredded Sharp Cheddar Cheese
Seasoned Breadcrumbs
1/2 cup
Seasoned Breadcrumbs
Egg
1
Fresh Cilantro
2 Tbsp
Fresh Cilantro, de-stemmed, finely chopped
Plain Greek Yogurt
1 Tbsp
Plain Greek Yogurt
Worcestershire Sauce
1 dash
Worcestershire Sauce
Salt
1 tsp
Chili Powder
1/2 tsp
Chili Powder
Ground Cumin
1/2 tsp
Ground Cumin
Soup
Canola Oil
1 dash
Canola Oil
Onion
1
Small Onion, peeled, diced
Jalapeño Pepper
2
Jalapeño Peppers, deseeded, diced
Quinoa Flour
1 1/2 Tbsp
Quinoa Flour
Tomato Paste
1 Tbsp
Tomato Paste
Tomato Vinegar
1 dash
Tomato Vinegar
Chicken Stock
4 cups
Chicken Stock
Crushed Tomatoes
1 can
(28 oz)
Crushed Tomatoes
Salt
1 pinch
Avocado
to taste
Avocados, sliced
as needed for garnish
Tortilla Strips
to taste
Tortilla Strips
as needed for garnish
Fresh Cilantro
to taste
Fresh Cilantro
as needed for garnish
Nutrition Per Serving
VIEW ALL
Calories
595
Fat
18.8 g
Protein
47.2 g
Carbs
60.4 g
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Mexican Turkey Meatball Soup
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, prepare the meatballs. In a large bowl combine the Ground Turkey (1 lb), Shredded Sharp Cheddar Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), {@10:}, Fresh Cilantro (2 Tbsp), Plain Greek Yogurt (1 Tbsp), Worcestershire Sauce (1 dash), Salt (1 tsp), Chili Powder (1/2 tsp), Smoked Paprika (1/2 tsp) and Ground Cumin (1/2 tsp).
step 1 First, prepare the meatballs. In a large bowl combine the Ground Turkey (1 lb), Shredded Sharp Cheddar Cheese (1/2 cup), Seasoned Breadcrumbs (1/2 cup), {@10:}, Fresh Cilantro (2 Tbsp), Plain Greek Yogurt (1 Tbsp), Worcestershire Sauce (1 dash), Salt (1 tsp), Chili Powder (1/2 tsp), Smoked Paprika (1/2 tsp) and Ground Cumin (1/2 tsp).
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 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 (1/2 cup), and Frozen Green Peas (1/2 cup) into the pot and let them get soft and fragrant for a minute.
step 4 Add the Onion (1), Jalapeño Peppers (2), Frozen Corn Kernels (1/2 cup), and Frozen Green Peas (1/2 cup) into the pot and let them get soft and fragrant for a minute.
step 5
Add in the Quinoa Flour (1 1/2 Tbsp) and let it cook off for another minute to make everything thick. Add the Tomato Paste (1 Tbsp) 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 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 (4 cups) 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!
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!
Tags
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Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Mexican
Soup
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