| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Mexican | Ground turk, Mexican, Soups & ste | 10 | Servings |
INGREDIENTS
| 1/2 | lb | Ground Turkey; * see note |
| 1/4 | md | Onion; chopped |
| 1 | lg | Egg White |
| 1/4 | c | Rice; quick cooking |
| 8 | c | Chicken Broth |
| 4 | c | Water |
| 1/4 | c | Tomato Sauce |
| 2 | Roasted Chiles; Whole; chopp | |
| 1 | Tomato; Fresh; chopped | |
| 1 | Carrot; julienned | |
| 2 | Green Onions; * | |
| 1/4 | ts | Leaf Oregano; dried |
| 1/3 | c | Corn Kernels; frozen |
| 2 | tb | Cilantro; Fresh; chopped |
INSTRUCTIONS
* Cut the green onions into 2-inch lengths and use both the green and white parts. In a small bowl combine the turkey, chopped onion, and egg white. Take about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a 4-quart pot, combine the broth, water, tomato sauce, chiles, tomato, carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add the meatballs, reduce the heat and simmer about 30 minutes. Add the cilantro and cook another 5 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com on Jul 24, 1997
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