Method

Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 11⁄2 teaspoons cumin, 1 1⁄2 teaspoons oregano, 1⁄2 teaspoon pepper and 1⁄4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1⁄2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20minutes or until ready to use.

Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1⁄2 teaspoon cumin, 1⁄2 teaspoon oregano, 1⁄4 teaspoon pepper and 1⁄4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.

Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.

MAKES 6 SERVINGS, ABOUT 1 2⁄3 CUPS EACH.

PER SERVING: 288 calories; 10 g fat (2 g sat, 2 g mono); 84 mg cholesterol; 27 g carbohydrate; 24 g protein; 6 g fiber; 438 mg sodium; 421 mg potassium.
NUTRITION BONUS: Vitamin A (110% daily value), Iron & Vitamin C (17% dv).

SHOPPING TIP: Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeño pepper (or more to taste).

Reprinted with permission from ©Eating Well, Comfort Foods Made Healthy, published by The Countryman Press click for book review

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