Mexican Meatball Soup
This is the soup recipe of which I spoke last night. Since some
overseas group members cannot get the magazine, I agreed to post
it here. Take a peek at my notes, following...
Mexican Meatball Soup
This is a real meal in a bowl, with plenty of veggies and meat,
the earthy aroma of corn tortillas, and gentle blast (?) of
pepper. If you prefer the soup without the heat, substitute a cup
of mild salsa for the tomatoes with green chiles.
MAKES 4 SERVINGS - 6 POINTS PER SERVING
10 oz. lean ground turkey breast
1 slice stale whole-wheat bread, torn into pea-sized pieces
4 scallions, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 tsp canola or corn oil
2 corn tortillas, torn into bite-sized pieces
1 clove garlic, minced
4 c reduced-sodium chicken broth
1 (9 oz) pkg frozen green beans or sugar snap peas
1 (10 oz) can diced tomatoes with green chilis
1 c thawed frozen corn kernels
4 T chopped cilantro
1. Combine the turkey, bread pieces, 3 tbsp of the scallions,
chili powder and cumin in a bowl. Mix thoroughly and shape into
16 meatballs.
2. Heat 2 tsp of the oil in a nonstick soup pot or Dutch oven
over medium-high heat; add the meatballs. Cook, turning
frequently, until browned, about 8 minutes. Transfer to a
heatproof plate.
3. Return the pot to the heat and swirl in the rest of the oil.
Add the remaining scallions, the tortilla pieces, and the garlic,
and cook until the scallions are transluscent and the tortilla
pieces are lightly browned, about 3 minutes.
4. Return the meatballs to the pot, along with the broth, green
beans or snap peas, tomatoes with chilis, and corn. Simmer until
the vegetables are tender and the meatballs are cooked through,
about 10 minutes. Sprinkle with the cilantro before serving.
Per serving (about 1.5 cups): 289 Cal; 9g fat; 2g sat fat; 42mg
cholesterol; 794mg sodium; 28g carbs; 5g fiber; 26g protein;
107mg Calcium.
NOTES: Just a couple of things here...
Cilantro tastes like soap to me, and I tend to avoid it like the
plague. I left it out, which renders this more veggie soup than
Mex, per se. The cumin in the meatballs takes up the slack for
me.
I used the salsa rather than the tomato/chilis, cuz I had it on
hand. It's really terrific, and sort of 'pre-seasoned,' which is
cool.
I put green beans *and* snap peas in the pot, a pkg of each for
my doubled recipe. I also used a whole pkg of the corn kernels.
Instead of chili powder, I used Emeril's essence, which is a
nicely seasoned mix. It's commercialy available under his label,
but I make it by the batch here. We don't use as much now that we
don't eat as much meat, but these little meatballs turned out to
be a terrific place for it!
The doubled recipe simmered on the stove a *good deal* longer
than called for (like an hour, low and slow??), but the result of
all this stuff marrying in the pot is just fabulous!!
In a nutshell, this *was* dinner at work, with a big fresh green
salad, and I was stuffed! I had what felt like a real feast, and
it came to 12 points, adding in a pita with I Can't Believe Lite.
Man, this is living!!
Source: alt.support.diet.weightwatchers
|
|