Turkey Albondigas Soup

Ingredients:

3 poblano peppers
16 ounces ground turkey
1 cup panko breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
3/4 cup diced onions
2 carrots, diced
3 plum tomatoes, diced
6 cups chicken broth
1/2 cup cooked brown basmati rice
2 tablespoons fresh lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro

Procedure:

Preheat broiler. Place chiles on a foil-lined baking sheet lightly coated with nonstick spray. Broil until the peppers are charred and blackened - turning often. Remove and place peppers in a bowl - cover with plastic wrap and let stand for 10 to 15 minutes. Peel and remove the skins - dice peppers and set aside (discard most of the seeds to tone down the spice). In a medium bowl, mix together turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt until combined. Evenly divide mixture into 20 portions and shape into about 1 1/2″ balls. Place balls on a large baking sheet and cover - place in the refrigerator and chill for at least 20 minutes. In a large saucepan, heat oil over medium-high. Add onion and carrots - cook until they begin to soften, about 4 minutes. Stir in diced peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt - cook until fragrant, about 1 minute. Pour in broth and bring to a boil - reduce heat and let simmer for 5 minutes. Gently drop the meatballs into the soup and bring back to a simmer. Let cook for 8 minutes. Stir in the rice and continue cooking for about 5 minutes. Remove from the heat and stir in lime juice. Top each serving with jalapeno and cilantro. Makes 4 to 6 servings.