Albondigas, Spanish for meatballs, star in the traditional broth-based Mexican Sopa de Albondigas. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Makes 6 servings, about 1 2/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
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
1 large white onion, diced
2 carrots, peeled and diced
3 poblano peppers, diced (see Tip)
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice or 1/2 cup cooked brown rice
2 tablespoons lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro

1. Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 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 20 minutes or until ready to use.
2. 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.
3. Carefully submerge the meatballs in the simmering liquid; 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 jalapeno and cilantro.

NUTRITION INFORMATION: Per serving: 289 calories; 10 g fat (2 g sat, 2 g mono); 84 mg cholesterol; 27 g carbohydrate; 24 g protein; 5 g fiber; 438 mg sodium; 419 mg potassium.


Nutrition bonus: Vitamin A (110% daily value), Iron & Vitamin C (15% dv).


1 1/2 Carbohydrate Servings


Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat

TIP: Tips: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

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 jalapeno pepper (or more to taste).

MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.

I used 1/2 a leftover rotisserie chicken to make the stock and threw the leftover meat in. I used some ready made frozen turkey meatballs instead of home made, but also added some fresh diced tomatillos and a can of roman beans. Turned out well- had the leftovers for lunch today. This recipe's a keeper!

Anonymous, Baltimore, MD

This was very yummy. I used Italian seasoned ground turkey and more jalapenos.

Anonymous, Metro-West, MA

At the store where we shop, ground turkey is not labeled with a percentage of leanness, just ground breast or gound thigh. My husband picked ground breast, and the resulting meatballs were a bit hard and dry. Otherwise, we liked this soup fine.

Anonymous, Bellingham, WA

THIS IS A KEEPER!!! I am on Weight Watchers, and this soup (as are most in this issue) is delicous, filling, and POINTS FRIENDLY. Can't recommend this enough--enjoy!

Anonymous, Asheville, NC

It takes a lot of work, but the result is worth the effort. Very yummy!

, Moorpark, CA

I made this soup ahead of time to bring on a skiing trip with a group of friends. Everyone, kids included loved the soup. I omitted the rice and served bread on the side. A definite keeper.

Joann, Bethel, CT

Very delicious. Even my vegetable averse 12 year old ate this. The soup tastes even better a day or two after it's first made.

Judith, La Crescenta, CA

Outstanding, a recipe I've hoped to find! I was not disappointed...the flavors are just exquisite.

Laura, Templeton, CA

This soup is a staple in my house. It is absolutely the most flavorful soup I have ever made. So many complex flavors... yum!

Emily, Boston, MA

I love all of the flavors in this soup. We make it every month or so and freeze individual portions for quick lunches or dinners.

Johanna, Rockville, MD

It is a bit of work- just time consuming, not difficult - but I loved it, so did my red meat loving bf. I ate this for more than a week and I still looked forward to it every day.

Keek, Los Angeles, CA