Cooking time: 40min
1 lb. ground turkey (93/7)
⅓ cup panko bread crumbs
3 Tbsp. parmesan cheese, grated
4 quarts low sodium chicken broth
3 carrots, diced
4 potatos cut in quarters
1 cup yellow onion, diced
2 celery stalks, diced
1/2 cups instant brown rice
1 chille chipotle in sauce
1 plum tomato
1 garlic clove
fresh cilantro to taste
extra virgin olive oil
salt and pepper and oregano to taste
Saute carrots, onion and celery in oil until soft and starting to brown. Add Chicken stock. Let the mixture reduce on high heat.
While boiling, mix turkey, eggs, breadcrumbs and parmesan in a separate bowl to make meatballs. Form into ½ inch balls, and set on a baking sheet.
Cook meatballs on the baking sheet in 375F degree oven for 12-15 minutes.
Add rice to soup to cook.
Put in the blender tomato, garlic and chipotle add a cup of chicken broth to blend, pour mix in the soup.
When meatballs are cooked, add them to the soup.
Boil 5 minutes and season with salt and pepper, add cilantro and oregano
2 cups of soup = 172 calories
6 meatballs =183 calories