Soup Archive

MEXICAN-INSPIRED MAIN COURSE SOUP

Soup as a main course is my favorite Sunday evening meal and my inspiration for these main course soups comes from many cuisines of the world - this one being Mexican inspired with the flavors of cilantro, jalapeño peppers, lime juice and tomatoes being the predominant flavors.  A tip about chopping or mincing cilantro (a.k.a. fresh coriander and Chinese parsley) is that you can really use the leaves and the stems as the stems of this herb are softer than other herb stems and have lots of flavor. 

The meatballs are what turns this soup into a main course -  you could make your own ground beef and pork meatballs with your favorite seasonings, but I find that turkey meatballs that are already made for you by Shady Brook Farms is an easy any tasty alternative for the time-stressed working moms and dads or other family members who are the home cooks! The turkey meatballs are fresh (there is also a frozen product which I have not tried) and is flavored with Italian seasonings.  They also have an appetizer size meatball which can also be used if you like smaller meatballs.  Shady Brook Farms ground turkey is available in a Taco or Italian flavorings. Either one is good.  You also have a choice of fat content - there is a 15% fat content which I prefer but there are other choices with even less fat if necessary for your diet.

The garnishes for this soup include diced Haas avocado and cilantro leaves. Haas avocado is the most predominant variety that I use here in New York, although you will see other varieties in NY stores and especially in Florida, Hawai'i where other varieties are grown and in many countries.

If you cut the avocado prior to serving the soup, sprinkle the cubes of avocado with lime juice to prevent discoloration.  Cilantro leaves for garnish should be kept whole.  The **home made tortilla chips (recipe below) are best served in a bread basket - if you make them a couple of hours before serving the soup, I recommend covering them with a napkin - or else there won't be any left to serve with the soup!

24	ready made turkey meatballs - Shady Brook Farms or homemade*
2 Tbls.	vegetable oil
1 med.	Spanish onion, finely chopped
3 cloves	garlic, finely minced
¼ cup	cilantro, chopped
2 small	green jalapeño peppers, seeds removed, flesh finely minced
5 cups	Organic chicken stock
1	lime - juiced
1 14 oz	can of Muir Glen Organic diced tomato
	Garnish
2	firm but ripe avocado, cut into bite-size dice - coated with lime juice
16	cilantro leaves
	salt & pepper to taste

If you're making your own turkey meatballs, skip to the recipe below and make them first.

Heat the vegetable oil in a 6 qt. soup pot over a low-medium heat until it shimmers. Add the chopped onion and cook for 1 minute; then add the minced garlic, cilantro and minced jalapeño peppers and cook for an additional 2 to 3 minutes.

Next, add the chicken stock, lime juice and tomatoes.  Increase the heat to medium-high and bring the soup to a low boil.  Add the turkey meatballs and allow the soup to return to a simmer.

Cover the pot and simmer for 10 to 15 minutes.  Taste the soup for seasoning - and add salt & pepper if needed - or an extra squeeze of lime juice.

To serve, divide the soup mixture into 4 soup bowls. Garnish each serving with the cubed avocado and cilantro leaves and serve with homemade tortilla chips. 

*Homemade Turkey Meatballs
 

½ lb.	Shady Brook Farms ground turkey with 15% fat
¼ cup	seasoned dry bread crumbs
1 large	egg
1 large	clove garlic, finely minced
¼ tsp	cayenne pepper
½ tsp	sea salt
2 Tbls	cilantro, finely chopped

In a medium size mixing bowl, add all of the ingredients and gently mix with your (freshly washed of course) fingers - keep your fingers spread apart to act as a claw when mixing the ingredients together - this helps in preventing over-mixing which can result in dense meatballs.

Form mixture into small balls - use a small ice cream scoop or a tablespoon size measuring spoon so that all of the meatballs will be the same size.  Add to soup mixture as directed above.

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**Homemade Tortilla Chips
 

1 pkg	Corn and/or flour tortillas
2 cups	Crisco Canola or other vegetable oil
	Sea Salt

Cut each tortilla into quarters and then eighths. 

Heat the oil in a pan  - I use a 12-inch wide 3 qt. size sauté pan for making these tortilla chips - add the oil and heat until the tip of a piece of tortilla sizzles in the oil - add several pieces of tortilla to the hot oil - and fry on both sides until lightly browned - they can burn easily so your full attention is required as always when frying foods.

As the tortilla pieces are done, transfer from the oil to a paper towel lined plate (tongs are best to use) and immediately sprinkle with a little sea salt.  Continue with remaining tortilla pieces.