Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
40 Mins
Yield
Serves 4 (makes 7 cups) (serving size: 1 3/4 cups)

"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.

How to Make It

Step 1

Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.

Step 2

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.

Step 3

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.

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