Ingredients
1/2
lb ground turkey
1/3
cup plain bread crumbs
1
egg
1
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1
clove finely chopped garlic
1/4
cup diced onion
1/4
cup finely diced seeded jalapeño chile (or green bell pepper)
1
clove finely chopped garlic
1
tablespoon olive oil
1
carton (32 oz) Progresso™ chicken broth
1
cup canned Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 1/2
teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2
tablespoons fresh lime juice
Crushed tortilla chips, chopped fresh cilantro, diced avocado, shredded cheese, chopped jalapeño chiles, sour cream and lime wedges
Preparation
In medium bowl, mix meatball ingredients until combined. Refrigerate mixture 15 to 30 minutes to firm up.
Meanwhile, in 6-quart (or larger) saucepan, cook first 4 soup ingredients over medium heat about 5 minutes or until vegetables begin to soften. Add chicken broth, diced tomatoes and 1 1/2 teaspoons taco seasoning mix. Heat to boiling; reduce to simmering. Simmer 20 minutes.
Meanwhile, shape meatball mixture into teaspoon-sized balls. Drop balls into simmering soup, one at a time, and continue to simmer about 15 minutes longer or until meatballs are cooked through. Turn off heat, and stir in lime juice before serving in bowls with lots of toppings.
