Cake, Batter, and Bowl

Mini Meatball Mexican Soup

Soups

Remember when I mentioned I was testing a few soup recipes last week?  Work has been super busy, but I finally got around to making this one last night and had to post it right away because it’s so addicting! I had a huge bowl for dinner and went back for seconds, and I wish there was more left because I wouldn’t mind a little snack right about now…

It’s really all about the mini meatballs. I love them in soup because they just make it so much more hearty and tasty. Instead of making a traditional Italian wedding soup though, I decided it would be fun to try a Mexican inspired version. I mixed Ancho chile powder, cumin, and oregano spiced mini meatballs in a red and poblano pepper tomato broth and garnished the soup with avocado and feta. Next time I’m going to make a double batch so the leftovers last longer!

Mini Meatball Mexican Soup
Printable Recipe

Ingredients:

Meatballs:
1 1/2 pounds ground turkey
1 egg
1/2 cup breadcrumbs
1 garlic clove, minced
1 tablespoon Ancho chile powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt

Soup:
1 large red pepper
2 poblano peppers
1 tablespoon canola oil
1 red onion, chopped
3 garlic cloves, minced
4 cups low sodium chicken broth
2 cups water
1 15-ounce can diced tomatoes
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 avocado, peeled, pitted, and chopped
1/3 cup crumbled feta

Directions:
To make the meatballs, heat oven to 375˚F. Place ground turkey, egg, breadcrumbs, garlic, chile powder, cumin, oregano, and salt in a large bowl and knead with your hands until well mixed. Shape into 50 mini meatballs and place on a large cookie sheet. Bake at 375˚F for 13-15 minutes or until cooked through and no longer pink in the center.

To make the soup, heat oven broiler. Place peppers on a greased cookie sheet and broil for 15 to 20 minutes or until outsides are black and charred, turning once. Cool to room temperature, remove blackened skins and seeds, and roughly chop roasted peppers.

Meanwhile, heat canola oil in a large stockpot over medium high heat. Add onions and sauté 5 to 7 minutes or until tender; add garlic and sauté one additional minute. Add chicken broth, water, tomatoes, and roasted peppers, and bring mixture to a boil. Reduce heat to low, cover pot, and simmer for 10 minutes. Use an immersion blender to puree soup until smooth or place batches in a blender and process until smooth. Stir in lime juice, cumin, and salt. Mix in cooked meatballs. Scoop into four bowls and garnish with avocado and feta. Makes 4 servings.

Nutrition: 418 calories, 18.9g fat, 6.1g fiber, 44.8g protein per serving
Cost: $2.72 per serving

Indian Spiced Mini Meatball Soup

I’ve said it before, and I’ll say it again, I just love mini meatballs in soup! They turn almost any broth into a legitimate one pot meal and are just so delicious and cute. I make mini meatball soup fairly often and this time around decided to give my bowl a little...

Spiced Pumpkin Soup with Turkey Bacon

We had a blast in Chicago this weekend, but now I’m exhausted and it’s only the beginning of the week! There wasn’t a moment of downtime between Emily’s wedding downtown, navigating our way through the suburbs to visit our friends with babies, and squeezing in meals...

Thai Sweet Potato Soup

Unfortunately, I forgot to take a picture of all our goodies from Eva’s farm share this week, but the bounty was similar to last time, except we got green peppers and wheat berries instead of the baby spinach and golden beets. I made quick use of the green peppers in...

Latin Crab Bisque

After searching high and low at several grocery stores for ancho chile powder, a frequently used ingredient in my Rick Bayless cookbook (which is awesome by the way!), I finally managed to visit our local Penzeys and pick some up. I went in for the chile powder and...

Creamy French Onion Soup

Thanks for all the birthday wishes! We celebrated by splurging on the tasting menu at Craigie on Main and enjoyed every bite. I also recently got a little present from the Fairy Hobmother. I left a comment on Joanne’s post that I needed a new immersion...

Caribbean Sweet Potato and Plantain Soup

Well hello, I hope you all had a lovely Christmas celebration! We unplugged for the week and met my parents and brother in Palm Beach, Florida. A relaxing break with warm weather was just what we needed to recharge and it was so nice to spend time with my family. We...

Roasted Carrot and Parsnip Soup with Pumpkin Bread Croutons

I have a love-hate relationship with carrots. Carrot cake is my very favorite (although I'm not sure that really counts!), and I tend to enjoy hearty carrot chunks in vegetable and chicken noodle soup, but raw carrots just don't do it for me. I always pick around them...

Pumpkin Apple Soup

Well hello, did you miss me? Last week was a whirlwind, and try as I might, I never quite managed to get a post up. I spent the first couple of days attending a conference for work just outside of Boston. Then Apolinaras and I headed over to Portland, Oregon for my...