Title: Turkey Albondigas Soup
Categories: October 199
Yield: 1 servings

3/4 lb Ground turkey
1/4 c Packed fresh white
-breadcrumbs
1 Egg
1 1/2 ts Dried oregano
8 c Canned low-salt chicken
-broth
1 cn Golden hominy; drained
-(15-ounce)
1 cn Tomato sauce; (8-ounce)
3 Carrots; peeled, thinly
; sliced
1 Onion; finely chopped
1 cn Diced green chilies;
-(4-ounce)
8 oz Coarsely chopped fresh
-spinach leaves
1/2 c Chopped fresh cilantro

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.

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.)

Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
Season with salt and pepper.

Serves 6.

Bon Appetit October 1994

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