Turkey Balls, Veggies and Brown Rice Soup

Ingredients

• 1 pound turkey 93%-lean
• ground
• 1 cup bread crumbs
• whole wheat fresh
• 1 large eggs
• 1 3/4 teaspoons cumin ground
• divided
• 2 teaspoons oregano dried and divided
• 1/2 teaspoon black pepper freshly ground
• divided
• 1/2 teaspoon salt divided
• 1 tablespoon olive oil or other vegetable oil
• 1 large white onion diced
• 2 each carrots diced
• 3 each poblano peppers diced
• or you can use green bell peppers
• 4 each italian plum (roma) tomatoes diced
• 6 1/4 cups chicken broth
• low salt or vegetable broth
• 1/2 cup brown rice quick-cooking or cooked regular brown rice
• 2 tablespoons lime juice
• 1 small jalapeno pepper finely chopped
• or as needed
• 4 tablespoons cilantro freshly chopped

Instructions

1. Line a large baking sheet with wax paper.
2. Combine together 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 until well blended.
3. Shape the mixture into about 1 1/2-inch balls (about 20 balls) and place to the baking sheet.
4. Refrigerate for at least 30 minutes or until ready to use.
5. Add oil in a Dutch oven over medium-high heat.
6. Stir in onion and carrots and cook, until starting to soften, 3 to 5 minutes.
7. Stir in peppers, tomatoes, the remaining 1/4 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; stirring, until fragrant, 1 to 2 minutes.
8. Add broth, increase heat to high and bring to a boil, reduce heat and simmer for 5 to 6 minutes.
9. Carefully submerge the meatballs in the simmering soup, return to a simmer and cook for 8 to 9 minutes.
10. Stir in rice and cook, stirring occasionally, until tender, 4 to 6 minutes.
11. Remove from the heat and mix in lime juice.
12. Garnish with jalapeno and cilantro on top.
13. Serve warm.