I was inspired after my recent trip to Cozumel for the Triathlon World Championships to play with the flavors and heat of Mexican foods, and I really couldn't eat possibly eat another taco.
The peppers add a perfect warm tingle to this mild soup. Garnish with mint and the whole thing sings! Here's to soup season! Admission: I made a pot of this on Sunday afternoon and ate it all by Monday morning.
You can play with this some, I threw things in because I had them already and didn't want to make a special trip to the store. Use whatever veggies you have on hand - I added kale and spinach to this recent batch - it will be great! Also, instead of brown rice, you can use any Bob's Red Mill dry veggie soup mixes.
1/3 cup long grain brown rice
1 Tbsp grapeseed oil, or sunflower, or safflower
1 large onion, diced
2 stalks celery, diced
1 large carrot, diced
4 cloves garlic, minced
4 cups chicken broth (I use the low-sodium kind)
1 can chopped tomatoes (The Pomi brand is great)
1/2 seeded jalapeno
1 lbs lean ground turkey
1/2 cup chopped mint
1 cup fresh or frozen peas
3/4 cup chopped cilantro
In a medium saucepan, combine rice and water. Bring to a boil, reduce heat and simmer for 15 mins. Drain and transfer to large bowl.
Meanwhile, in a large pot, heat oil on medium. Add onion and cook for a couple minutes. Add celery, carrot and garlic and sauce another two mins until crisp, tender. Add broth, tomatoes and peppers. Increase heat to bring to a boil.
To the rice, add turkey, mint, egg white and black pepper. Shape into meatballs. I usually make about 24 or so.
Reduce soup to a simmer, add meatballs one at a time, stirring gently until meatballs are cooked, about 30 mins. Stir in peas and cook until tender. Add salt and pepper to taste, garnish with cilantro.