I have been craving Mexican - Tex Mex - Southwest flavors so much the last couple of weeks. I am sure it has something to do with the never ending winter, and tasting flavors from warmer places are a form of therapy. What is better than enjoying these flavors? Enjoying them in a soup! I had pinned this Mexican soup a while ago. Soup, plus the therapy of my favorite flavors. Win, win!
It was a bit challenging getting a few of the ingredients in my local town, so I had to finish up my shopping when we went to the "big" town over the weekend. Who knew it was so hard to find ground turkey in the middle of farm country. And, Queso Fresco, not an option either.
This was a lovely soup with amazing flavor. Truckin' Man was not able to enjoy this one with me, a little to much heat for him. So, I took some into work to share, and my love of spice and flavor was appreciated! These meatballs may make another appearance in other dishes, they were just so packed with flavor, and perfect texture.
Mexican Meatball Soup (Slightly adapted from: Bev Cooks)
1 1/4 lbs ground turkey
2 scallions, finely chopped
1 Tbsp ground cumin
2 Tbsp chili powder
1/3 c. finely crushed tortilla chips
1/8 tsp salt
1/8 tsp black pepper
2 chipotle peppers, in adobo sauce (adjust for less heat if needed!)
2 Tbsp tomato paste
2 cups salsa (fresh is best!)
32 ounces chicken stock
Optional For Garnish:
Queso Fresco or Pepper Jack
In medium bowl combine turkey, scallions, cumin, chili powder, tortilla chips, and a pinch of salt and pepper. Mix until combined, but do not over work the mixture. Roll mixture into balls, about 1 inch diameter (I made 2 dozen). Heat large skillet over medium-high heat. Add meatballs to skillet and brown all over. Set aside.
In blender, combine the salsa and the chipotle peppers. Pulse until liquified.
Heat large pot over medium heat. Add the tomato paste, and stir for one minute. Add salsa and chicken stock to pot. Bring to a boil, add the
meatballs, lower heat and simmer for about 15 minutes.
Garnish as desired and enjoy :)
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