Albondiga Soup (Mexican Meatball Soup) RSC

Step 1: In a large heavy saucepan or dutch oven, heat the olive oil over medium high heat. Add the onion and cook until softened, about 5 minutes, stirring frequently so they don't burn. Add the garlic and cook for another minute. Add the chicken broth, DRAINED Rotel tomatoes, and salsa. Season with salt and pepper to taste. Bring to a boil and then reduce heat to keep a high simmer.

Step 2: In a medium bowl, combine the ground turkey, crouton crumbs, rice, mint, garlic, oregano, salt and pepper. Make a small meatball (about 1/2 inch diameter) and drop into the simmering broth. Once it comes to the surface, let it boil for about 2 minutes, then remove the meatball from the broth. Taste the meatball. If it needs additional seasoning, add it to the the remaining meat mixture.

Step 3: Once the mixture is perfect, increase the heat so that the broth is at a low boil. Start making meatballs, about 1 inch in diameter, and drop into the broth. Once they come to the surface, keep at a low boil for about 10 minutes, until the meatballs are cooked through. Taste the broth and adjust salt/pepper. If desired, add more salsa to taste.

Step 4: Ladle the soup into bowls and garnish with the chopped cilantro. As with most soups, the flavor is better the next day!