MEXICAN MEATBALL SOUP

10 Ounces Lean Ground Turkey Breast 1 Slice Stale Whole Wheat Bread, torn into pea size pieces 4 Scallions, chopped ¼ Teaspoon Chili Powder ¼ Teaspoon Ground Cumin 4 Teaspoons Canola Oil 2 Corn Tortillas, torn into bite size pieces

1 Garlic Clove, minced 4 Cups Chicken Broth, reduced sodium 1 (9 OZ) Package Frozen Green Beans 1 (10 OZ) Can Diced Tomatoes, with Green Chilies 1 Cup Frozen Corn Kernels 4 Tablespoons Cilantro. chopped

Combine the turkey, and the next 4 ingredients in a bowl. Mix well and shape into 16 meatballs. Heat 2 teaspoons of the oil in a pan over medium heat. Add the meatballs. Cook stirring frequently until browned about 8 minutes. Transfer to a plate. Add the remaining 2 teaspoons of oil to the pan and add the tortilla pieces, and garlic and cook about 3 minutes. Place these and the remaining ingredients in a large soup pot. Cook over medium heat for 20 minutes. Serve.

SERVINGS 4; CALORIES 289; FAT 9 g; PROTEIN 26 g; CARBS 28 g;FIBER 5 g; CHOL 42 mg; SODIUM 794 mg; CALC 107 mg SERVING SIZE= 1 ½ Cups

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Updated 01/07/2003