|Chipotle Soup with Turkey Meatballs and White Corn|
Small turkey meatballs (albonidigas) simmering with white corn in a chipotle-rich sauce makes a warming lunch or a tasty first course for an evening meal. Serve with a squeeze of lime for acidity and a handful of crunchy tortilla chips and you have a simple delicious meal.
For the soup:
1 16 oz jar Larry's Chipotle Sauce
2 cups chicken or turkey stock
1 cup fresh or frozen white corn kernels
2 tablespoons minced cilantro
1 lime cut into small wedges
For the turkey meatballs:
1/2 lbs ground turkey
1/4 cup bread crumbs
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste
- Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot. Cover and cook over medium heat for five minutes.
- Add the corn kernels to the soup, cover and cook for five minutes.
- Make the meatballs by mixing together the turkey, bread crumbs, egg, chili powder, salt and pepper. Form one inch round meatballs and drop them into the soup.
- Cook over medium heat for ten minutes. Stir in the fresh cilantro and cook for one minute. Serves 4.