Mexican Spicy Soup With Turkey Meatballs
Servings
Prep Time
Cook Time
Ready In
Recipe: #4656
February 18, 2012
Categories: Dinner, Lunch, Main Dish, Soups/Stews, Vegetables, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, Make it from scratch, Zucchini, Spicy, Kosher Meat more
"This is a nice peppy soup for those cold winter days.Good as a dinner soup too! I use prepared frozen turkey balls (defrosted) for quick easy preparation of this soup. If you like sliver a couple of corn tortillas and add to each bowl just before serving"
Ingredients
Nutritional
- Serving Size: 1 (458.9 g)
- Calories 244
- Total Fat - 2.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 842.6 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 10.1 g
- Sugars - 7.3 g
- Protein - 6.6 g
- Calcium - 61.7 mg
- Iron - 2 mg
- Vitamin C - 100.5 mg
- Thiamin - 0.2 mg
Step 1
Place all the ingredients into a large pot, bring to boil. Simmer, covered, for 30 minutes.
Tips & Variations
No special items needed.
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