A Terrific Cold Weather Soup: Mexican Style Turkey Meatball Soup

Chow on 02.02.13
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Photo: Kelly Rossiter

Now that it's February, I'm pretty much craving soup all the time. I love soup at the best of times, but somehow this time of year calls for the kind of soup you can make a whole meal out of. This would be a terrific soup to serve to the kids after some intense outdoor winter playing. Add some rustic bread or some cornbread and you have a wonderful light dinner. Or make some guacamole and serve that along side with some tortilla chips.

I actually used turkey stock for this soup that I had in my freezer so the turkey flavour of the soup was quite pronounced. I loved the idea of adding oats to the meatballs rather than the usual bread crumbs. The meatballs were light and delicious.

This recipe is from For the Love of Soup by Jeanelle Mitchell.

Mexican-Style Turkey Meatball Soup


For the Meatballs

1 lb lean ground turkey
1/2 cup quick cooking oats
2 cloves garlic, minced
1/2 tsp ground cumin
2 tbsp finely chopped fresh cilantro or parsley
1 egg, slightly beaten
Sea salt and freshly ground pepper to taste

1. In a bowl, combine all ingredients well. Shape meat mixture into 1 inch balls. Place meatballs on a baking sheet and bake for 15 minutes at 350F. Drain on paper towels and set aside.

For the Soup

1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced                                                                                                                                                                                    2 celery stalks, diced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
1 tsp chopped fresh oregano or 1/2 tsp dried oregano
1 can tomatoes, chopped
6 cups low-sodium chicken or vegetable stock
Sea salt and freshly ground pepper to taste                                                                                                                                         Cilantro for garnish

1. In a large saucepan, heat oil over medium heat. Add onion, garlic, carrots, celery and jalapeno pepper; saute for 4 minutes. Stir in chili powder, cumin and oregano; saute for 1 minute longer.

2. Add tomatoes with juice, stock, water and meatballs; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Season with salt and pepper and garnish with cilantro.

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