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Line a large baking sheet with
wax paper. Place 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. 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 carrots
and cook, stirring often, until beginning to soften, about 4
minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon
cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4
teaspoon salt; 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 liquid; 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 jalapeno and
cilantro.
To make
fresh breadcrumbs, trim crusts from firm sandwich bread.
Tear bread into pieces and process in a food processor until
coarse crumbs form. One slice of bread makes about 1/3 cup
crumbs. 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 jalapeno pepper (or more to taste). 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.
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