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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Course: soup / Number of Servings: 1 |
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Directions: In a large pot, combine broth, water & next 12 ingredients.(Parsley through
potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine
turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat
balls, one at a time, to boiling broth. Boil for 30 minutes after last ball
has been dropped in broth. Add tomatoes, cilantro and additional seasoning
if necessary. Simmer 8-10 minutes. Salt & pepper to taste.
| Ingredients:
64 Ounce(s) Chicken Broth
16 Ounce(s) Water
1 Teaspoon(s) Parsley
2 Bay Leaf
1 Teaspoon(s) Basil
1 Teaspoon(s) Cajun Seasoning
1 Tablespoon(s) Gebhardt's Chili Powder
1 Teaspoon(s) Coriander
3 Cloves Garlic, Minced
2 Chicken Bouillon Cube
4 medium Carrot, Chopped
1 medium Onion, Chopped
1 Tablespoon(s) Minced Dry Onions
4 medium Potato, Diced, unpeeled
1/3 Bunch(s) Cilantro, Tops Only, Chopped
2 Whole Tomatoes, Chopped
1 Can(s) Mexican stewed tomatoes
3 Eggs
2 Pound(s) Ground Turkey
1/3 Cup(s) Uncooked Rice
1 Teaspoon(s) Garlic Powder |
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