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.
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| Chipotle Soup with Turkey Meatballs |
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
Tortilla chips
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
Tortilla chips
For the turkey meatballs:
1 lbs. ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste.
1 lbs. ground turkey
1/4 cup bread crumbs
1 egg
1 teaspoon chili powder
1/2 teaspoon each salt and pepper or to taste.
1. Pour the jar of Larry's Chipotle Sauce and the chicken stock into a medium pot.
2. Add the corn kernels to the soup, cover and cook over medium heat for five to ten minutes.
3. 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.
4. Cook over medium heat for ten to 15 minutes. Stir in the fresh cilantro and cook for one minute.
2. Add the corn kernels to the soup, cover and cook over medium heat for five to ten minutes.
3. 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.
4. Cook over medium heat for ten to 15 minutes. Stir in the fresh cilantro and cook for one minute.
Serves 4
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