| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Ground turkey |
| 1/4 |
c |
Packed fresh white breadcrumbs |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Dried oregano |
| 8 |
c |
Canned low-salt chicken broth |
| 1 |
cn |
Golden hominy; drained (15-ounce) |
| 1 |
cn |
Tomato sauce; (8-ounce) |
| 3 |
|
Carrots; peeled, thinly |
|
|
; sliced |
| 1 |
|
Onion; finely chopped |
| 1 |
cn |
Diced green chilies; (4-ounce) |
| 8 |
oz |
Coarsely chopped fresh spinach leaves |
| 1/2 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using
wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
Bring broth to simmer in large pot over high heat. Add meatballs and simmer
2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and
chilies. Reduce heat to medium; simmer until meatballs are cooked through
and vegetables are tender, about 20 minutes. (Can be made 1 day ahead.
Cool, cover and chill. Bring to simmer before continuing.)
Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
Season with salt and pepper.
Serves 6.
Bon Appetit October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”