Pass hot pepper sauce and warm buttered tortillas to complete this easy dish.
Recipe information
Yield
Serves 6
Ingredients
3/4 pound ground turkey
1/4 cup packed fresh white breadcrumbs
1 egg
1 1/2 teaspoons dried oregano
8 cups canned low-salt chicken broth
1 15-ounce can golden hominy, drained
1 8-ounce can tomato sauce
3 carrots, peeled, thinly sliced
1 onion, finely chopped
1 4-ounce can diced green chilies
8 ounces coarsely chopped fresh spinach leaves
1/2 cup chopped fresh cilantro
Preparation
Step 1
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
Step 2
Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
Step 3
Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.
