Chipotle Turkey Meatball Soup
Smoked paprika and chipotles in adobo give this soup a rich, smoky flavor in minutes.
Nutrition Information
- Calories: 292 kcal
- Carbohydrates: 36g
- Protein: 20g
- Potassium: 494mg
- Fiber: 1g
- Sugar: 11g
Ingredients:
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1 1/2 cups white long-grain rice
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3 tablespoons finely chopped fresh cilantro, plus more for serving
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1 teaspoon kosher salt
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1 large egg, lightly beaten
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1 pound (85/15) lean ground turkey (white and dark meat)
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2 tablespoons extra-virgin olive oil
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1 yellow onion, chopped (about 1 1/2 cups)
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1 poblano chile, seeded and chopped (about 3/4 cup)
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2 medium carrots, peeled and sliced into 1/4-inch-thick rounds (about 3/4 cup)
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3 garlic clovess, finely chopped (1 tablespoon)
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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4 cups chicken broth
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2 tablespoons finely chopped canned chipotle chiles, plus 1 tablespoon adobo sauce
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1 teaspoon kosher salt
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1 (15-ounce) can fire-roasted crushed tomatoes
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1 large russet potato, peeled and cut into 3/4-inch pieces (about 2 cups)
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1 medium zucchini, quartered and cut into 1/3-inch pieces (about 1 1/2 cups)
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Toppings: tortilla chips, diced avocado, fresh cilantro leaves
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Lime wedges, for serving
Meatballs
Soup
Instructions:
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Make the meatballs
Whisk together rice, cilantro, salt, oregano, cumin, and egg in a medium bowl. Add turkey, and stir together until thoroughly incorporated. Scoop about 24 (1 1/2-tablespoon) balls onto a large rimmed baking sheet. Cover and chill until firm, about 15 minutes.
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Make the soup
Heat oil in a large Dutch oven over medium-high. Add onion and poblano chile; cook, stirring occasionally, until starting to soften, about 3 minutes. Add carrots; cook, stirring often, until vegetables start to brown in spots, about 5 minutes. Add garlic, smoked paprika, oregano, and cumin; cook, stirring constantly, until fragrant and vegetables are coated in spices, about 1 minute.
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Stir broth, chopped chipotle chiles, adobo sauce, salt, and crushed tomatoes into Dutch oven; bring to a boil over medium-high. Gently stir in potato and meatballs. Reduce heat to medium-low; simmer, stirring gently and occasionally, until potato is cooked through and a thermometer inserted into meatballs registers at least 160°F, about 15 minutes.
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Stir zucchini into Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Ladle soup into individual bowls; top with tortilla chips, avocado, and cilantro.
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