Recipe: Meatball Vegetable Soup
5 cups reduced-sodium chicken broth
2 large carrots, diced
2 stalks celery, diced
1 large egg, beaten
1 1/4 teaspoons ground cumin
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound ground turkey
1/2 cup cooked white rice, cooled
Heat broth, carrots and celery in a medium pot, covered, over high heat until boiling.
While the broth is heating, make the meatballs. Combine egg, cumin, 2 teaspoons of the oregano, salt and pepper
into a bowl. Stir in the ground turkey and rice and blend well. Shape into 1 1/2 inch balls and set on a tray.
Slowly lower meatballs into the soup with a spoon. Bring to a simmer, then reduce heat and cook, covered,
until carrots are very tender, about 8 to 10 minutes. Stir in remaining oregano and serve.