• Servings: 20
  • Difficulty: MEDIUM
  • Print

Credit: Siam Rimmer


  • 1 lbs. of Ground Turkey
  • 1 Cup of Cooked White Rice
  • 2 Eggs
  • ½ Diced White Onion
  • 1 tsp. Pepper
  • 1 tsp. Salt
  • 1 tsp. Oregano
  • 1 tsp. Garlic Salt
  • 1 tsp. Parsley
  • 2 Cups of Sliced Carrots
  • 1 Large White Onion
  • 1 Garlic Clove
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Zucchini
  • 1 Mexican Squash
  • 6 Sliced Tomatoes
  • 4 Cups of Chicken Broth
  • 3 Cups of Water
  • 3 Cups of Mini Sliced Baby Yukon Potatoes
  • 1 Large Can Stewed Tomatoes


  1. Cook your Rice first.  Then in a Large Soup Bowl add the broth, water, stewed tomatoes, diced carrots, potatoes, peppers, onions, garlic, diced tomatoes, seasons and bring to boil.  When the carrots and potatoes are almost done add the squash.
  2. Meat Balls: Inn a large bowl add the turkey meat, white diced onion, pepper, salt, garlic salt, parsley, oregano, and eggs and mix by hand and combined. Add the cooked rice after chilled and mix with hands. Shape each meatball about 2” or you can make them to your size. Place on a place until all the meat is used.
  3. When the squash is cooked add 1 meatball with a spoon one at a time to the soup.  When each meat ball starts to float cook for 10 minute and stir from the bottom slowly.  Turn off the and serve your soup with some fresh sliced avocado and tortillas on the side.


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