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Meatball Vegetable Soup

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.

Ingredients

  • 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

Nutrition Information

  • calories 277
  • caloriesfromfat 42 %
  • protein 29 g
  • fat 13 g
  • satfat 3.6 g
  • carbohydrate 9.9 g
  • fiber 1.6 g
  • sodium 449 mg
  • cholesterol 174 mg

How to Make It

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

  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.

  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.