Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 4 (makes 7 cups) (serving size: 1 3/4 cups)Total Time40 mins
AuthorCristina Gonzalez, Fredericksburg, VA,
"When I serve this soup to my 7-year-old," says Sunset reader Cristina Gonzalez, now of Fredericksburg, VA, "we talk about how his Mexican abuelito [grandfather] and I ate it growing up in L.A., and how he's eating it now." She changed out the original beef for turkey. The flavors are very gentle, making this a great family dish.

How to Make It

Step 1
1

Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.

Step 2
2

Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.

Step 3
3

Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.

Ingredients

 5 cups reduced-sodium chicken broth
 2 large carrots, diced
 2 stalks celery, diced
 1 large egg, beaten to blend
 1 1/4 teaspoons ground cumin
  About 2 tbsp. chopped fresh oregano, divided
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 pound ground turkey
 1/2 cup cold cooked white rice

Directions

Step 1
1

Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.

Step 2
2

Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.

Step 3
3

Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.

Meatball Vegetable Soup