INGREDIENTS:
- 1 Tbs olive oil
- 1 medium yellow onion, diced (about 3/4 Cup)
- 2 cloves of garlic, minced
- 1 15 oz can of whole peeled tomatoes, crushed with your hand or 2 Cups of fresh tomatoes, peeled, seeded and crushed
- 2 medium carrots, diced (about 1 1/2 Cups)
- 1/2 Cup diced red bell pepper
- 1 Cup of fresh green beans, trimmed and cut into 1 inch pieces
- 1-2 sprigs of fresh thyme
- 1-2 sprigs of fresh rosemary
- 1 lb ground turkey
- 1/2 Cup long grain white rice or jasmine rice
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Italian seasoning
- 1/2 Cup breadcrumbs
- 1/4 Cup grated parmesan cheese
- 3-4 Cups beef stock
- 1-2 Cups water
- salt and pepper to taste
- In a large dutch oven or heavy bottom stock pot, heat olive oil over medium high heat. Add your onions and carrots and saute for about 4-5 minutes until the onions become translucent. Add the garlic and saute another minute until fragrant. After this, add your stock, water, tomatoes, thyme and rosemary and bring to a boil, then reduce to a simmer.
- In a medium bowl, mix together you turkey, breadcrumbs, egg, parmesan, 1/2 tsp salt and 1/4 tsp pepper, Italian seasoning, and rice and form into golf ball sized meatballs. I find that the best way to mix this is with my hands. There is just no way around it. Carefully add the meatballs to the simmering broth as you make them. Once all the meatballs are added, cover the pot and let it be for about 20 minutes.
- After 20 minutes of simmering, add the green beans and bell pepper to the soup, stirring your meatballs gently. Cover and simmer for another 15 minutes or so, then add your diced zucchini and simmer another 15 minutes. At this point, your rice should be entirely cooked throughout the meatballs, but test one to make sure. If it isn’t, just cover and let it cook longer until they are cooked through.
- Add salt and pepper to taste and serve hot. This is so delicious and makes wonderful leftovers the next day. Feel free to change your flavor combinations too — a lot of authentic Mexican recipes require cumin and cilantro. I like a more classic vegetable soup base, so I use Italian herbs. Enjoy!
Source:When In Doubt Add Butter
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