Mexican Meatball Soup
4 SERVINGS 45 MINUTES 318 CALORIES PER SERVING
46g PROTEIN 9g FAT 14g CARBS 3g FIBER 343mg SODIUM
This flavorful soup is a winter winner. A complete main meal that proves, once again, that salsa is much more than just a dip. Did you know: the word salsa actually means "sauce" and can refer to any combination of tomatoes, onions, cilantro, and spice from the chili pepper. Enjoy!
1 ½ pound extra-lean ground turkey
2 egg whites, beaten
2 tbsp. Shredded Mexican Blend Cheese (2% Milk)
2 medium scallions, chopped
¼ cup fresh cilantro, chopped
1 tsp. ground cumin
¼ tsp. black pepper
3 cups mild fresh salsa (about 24 oz.)
1 zucchini, chopped into ½ inch cubes
For the Kale Chips
1 bunch kale
1 Preheat the broiler
2 In a bowl, combine the turkey, egg whites, scallions, cheese, cilantro, cumin and pepper.
3 Shape the mixture into 1-inch balls (about 28) and place on a broiler-proof baking sheet.
4 Broil until beginning to brown, 5 to 6 minutes.
5 Meanwhile, in a blender, puree the salsa with 1 cup of water.
6 Transfer pureed salsa to a large saucepan, add 2 cupes of water, and bring to a boil.
7 Add the meatballs and zucchini chunks, reduce heat and simmer until cooked through, 5 to 7 minutes.
8 Serve the soup with the kale chips.
OURSKINNY CHEF'S NOTES
You can make your own salsa and you should whenever possible, but not because it is necessarily better for you. Your salsa will be fresher and most likely better tasting. The next best thing after homemade is the salsa you find in your produce section. If you decide to go with the jar in the chip aisle, make sure it does not have any added sugar and no high-fructose corn syrup.