- 1
Ingredients
- 1 pound ground turkey
- 2 teaspoons olive oil -- divided
- 1 onion -- cut into 1/4 inch pieces
- 1 clove garlic -- minced
- 1/2 teaspoon ground cumin -- divided
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 small red onion -- cut in half, and thinly sliced
- 1 carrot -- peeled, cut into 1/4 inch pieces
- 2 stalks celery -- cut into 1/4 inch pieces
- 1 small jalapeno pepper -- finely chopped
- 3 cloves garlic -- sliced
- 1/2 teaspoon paprika
- 1 cup tomato sauce
- 8 cups chicken stock
- 2 slices whole wheat bread
- 1 large egg
Preparation
Step 1
Heat one teaspoonof olive oil in large pot over medium heat. Add onion and garlic and saute until onion is translucent, about 5-6 minutes. Add 1/4 teaspoon cumin, cayenne, oregano, and salt. Toast until spices are fragrant, about 1 minute. Add spiced onions to the ground turkey.
In the same pot, heat the other 1 teaspoon of olive oil into the pot. Heat over medium. Add red onion slices, carrot, celery, jalapeno pepper, and sliced garlic. Saute 4-5 minutes, until vegetables are fragrant. Add the paprika, and remaining cumin. Stir to coat the vegetables. Pour in the tomato sauce and chicken stock. Bring to a simmer.
Meanwhile, cut the crusts from the bread and discard. Place the bread into a food processor and pulse until coarse bread crumbs form. Add the bread crumbs to the turkey, along with the egg. Gently mix with your hands. The mixture will be very soft. This will keep the turkey from toughening. Wet your hands and form into meatballs. Carefully drop the meatballs into the soup. Cover the pot and allow the soup to simmer for 15 minutes (do not boil), or until meatballs are cooked through.