Mexican Meatball Soup
Serve baked tortilla chips and salsa.
virgin olive oil
1/4 cup minced onion
1 tablespoon minced poblano pepper (for meatballs)
1/2 poblano pepper, seeded and thinly sliced (for soup broth)
1 tablespoon minced red bell pepper
1 tablespoon minced garlic
1 teaspoon ground cumin, divided
1/2 teaspoon ground coriander
1/2 pound ground chicken*
1/4 cup cooked rice
1 large egg white, lightly beaten
2 tablespoons minced cilantro, plus leaves for garnish
2 canned chipotle pepper in adobo, seeded and minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups defatted chicken stock or canned low fat chicken broth
1/2 cup frozen corn
1/2 cup finely diced seeded tomato
Lime wedges, for serving
Tortilla chips, for serving
Chopped cilantro for garnish
Heat the olive oil in a medium skillet. Add the onion, minced poblano,
red bell pepper and garlic and cook over moderate heat until softened,
about 4 minutes. Add 1/2 teaspoon of the cumin and the coriander and cook
until fragrant, about 1 minute. Scrape the mixture into a medium bowl
and let cool.
Add the chicken to the bowl, along with the rice, egg white, minced cilantro,
chipotles, salt and pepper. Mix with your hands until thoroughly combined.
Roll tablespoons of the meat into balls and set on a large plate.
In a large saucepan, combine the chicken stock with the corn, tomato,
sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a
simmer. Season with salt and pepper and cook over moderate heat until
the vegetables soften, about 5 minutes. Add the meatballs and cook over
low heat until firm and cooked through, about 5 - 7 minutes. Ladle the
soup into large shallow bowls and garnish with the cilantro leaves. Serve
with the lime wedges and tortilla chips.
* Can substitute ground turkey if desired.
Per Serving: 211 Calories
7g Fat (25.1% calories from fat), 2g Saturated Fat
2g Dietary Fiber
Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007