Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

"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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary test

total:
40 mins
Yield:
Serves 4 (makes 7 cups) (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

277 calories; calories from fat 42%; protein 29g; fat 13g; saturated fat 3.6g; carbohydrates 9.9g; fiber 1.6g; sodium 449mg; cholesterol 174mg.
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