"When I serve this soup to my 7-year-old," says Sunset reader Cristina Gonzalez, now of Fredericksburg, VA, "we talk about how his Mexican abuelito [grandfather] and I ate it growing up in L.A., and how he's eating it now." She changed out the original beef for turkey. The flavors are very gentle, making this a great family dish.
5 cups reduced-sodium chicken broth
2 large carrots, diced
2 stalks celery, diced
1 large egg, beaten to blend
1 1/4 teaspoons ground cumin
About 2 tbsp. chopped fresh oregano, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound ground turkey
1/2 cup cold cooked white rice
How to Make It
Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.
Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.
Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.