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Mexican Meatball & Salsa Soup

Source of Recipe

Unknown

Mexican Meatball & Salsa Soup
WW Points
Yields 4 servings

2 (6-inch) corn tortillas; cut into 20 1/4-inch strips
1/2 teaspoon vegetable oil

1/2 cup uncooked long-grain rice; ‘divided’
1 lb lean ground turkey meat
1 tablespoon dried parsley flakes
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

cooking spray
1/2 cup onion; chopped
1/2 cup celery; thinly sliced
1/4 cup carrot; thinly sliced
1 clove garlic; minced
2/3 cup salsa
1/2 cup water
2 (10 1/2 oz.) cans low-sodium chicken broth
1/2 cup frozen whole-kernel corn
1/2 cup reduced-fat Monterey Jack cheese; shredded

Preheat oven to 400 degrees. Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jellyroll pan; bake for 10 minutes or until crisp and brown, stirring once. Set aside.

Combine 1/4 cup rice, ground turkey, parsley flakes, oregano, salt and pepper in a bowl; shape mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake in oven at 400 degrees for 10 minutes.

Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery and carrot; saute 4 minutes. Add garlic; saute 1 minute. Add salsa, water and broth; bring to a boil.

Add 1/4 cup rice and meatballs; cover, reduce heat and simmer 20 minutes or until rice is tender and meatballs are done. Stir in corn; cook 1 minute or until thoroughly heated.

Spoon into bowls; sprinkle with cheese and tortilla strips.

One serving (1-1/2 cups soup, 2 tablespoons cheese and 5 tortilla strips.) equals: Calories 368…Protein 31g…Fat 12g…Carbohydrate 38g…Fiber 3g…Cholesterol 81mg…Sodium 605mg ++++ WWP: 8.5