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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 10 |
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Directions: Cut the green onions into 2-inch lengths and use both the green and white
parts.
In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add
the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.
| Ingredients:
1/2 Pound(s) Ground Turkey
1/4 medium Onion, chopped
1 large Egg White
1/4 Cup(s) Rice, quick cooking
8 Cup(s) Chicken Broth
4 Cup(s) Water
1/4 Cup(s) Tomato Sauce
2 Roasted Chiles, chopped
1 Tomato, Fresh, chopped
1 Carrot, julienned
2 Green Onions
1/4 Teaspoon(s) Leaf Oregano, dried
1/3 Cup(s) Corn Kernels, frozen
2 Tablespoon(s) Cilantro, Fresh, chopped |
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