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Mexican Meatball Soup

Yields6 Servings

 1 small red onion, chopped
 2 jalapeno peppers, chopped
 1 zucchini, diced
 2 tsp mexican oregano
 ½ tsp cumin
 1 box of chicken stock
 2 cups water
 1 ½ cups diced tomatoes
 2 tsp salt
 1 tsp black pepper
 1 lb. ground turkey
 2 cloves minced garlic
 1 beaten egg
 1 tbsp lime juice

In a large pot, heat the oil over moderately low heat.


Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes.


Add the zucchini,1 1/2 teaspoons of the dried oregano and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.  Add the broth, water, tomatoes, 1 ¼ teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes. 


Meanwhile, in a medium bowl, combine the ground Turkey, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter. 


Add the meatballs and to the soup and simmer until the meatballs are just done, about 5 minutes.


Stir in the lime juice and the remaining 1 tablespoon fresh oregano.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 255
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 12g4%

Sugars 8g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.