Everyone has their own way of making this traditional Mexican soup, and each recipe will vary just a bit. This is just one of the ways that I like to make it, but it is fun to switch up the ingredients as well. This hearty soup is perfect for the cool nights ahead. I chose to use ground turkey this time around, but you are more than welcome to use ground beef. I love that it's a well rounded dish with protein, carbs and vegetables. This recipe is ideal for an easy weeknight meal, as well as a healthy option for kids.
- 2 Tablespoons Vegetable Oil
- 1 lb Ground Turkey
- 6 Roma Tomatoes, Chopped
- 1/2 White onion, Cut into two parts, one thinly sliced, and the other finely chopped
- 1 Carrot, Diced
- 1 Mexican Squash or Zucchini, Diced
- 1 Egg
- 1/3 cup uncooked long grain rice, rinsed and drained
- 8 Cups Chicken Broth
- 1 teaspoon Ground Cumin
- Kosher Salt and Freshly Ground Pepper
- In a large heavy pot heat the vegetable oil over medium high heat.
- Add the thinly sliced onion and 4 of the Chopped Roma tomatoes. Saute until the onion is translucent about 5-7 minutes.
- Season with salt and pepper.
- Meanwhile mix the ground turkey, egg, uncooked rice, other 2 tomatoes chopped, and diced onion. Season with salt and pepper.
- Shape the balls to be about 1 inch in diameter.
- Add the carrot to the tomato and onion mixture, and saute for about 5 minutes.
- Pour in the Chicken broth, season with the cumin and bring to a boil.
- Add the meatballs and squash. Simmer on low heat for 30-35 minutes, until the meat is cooked through.
- Season with salt and pepper if needed before serving.
- Ladle into individual bowls.
- Serve with a garnish for sliced lime and warm tortillas.