- 3/4 pound ground turkey
- 1/4 cup packed fresh white breadcrumbs
- 1 egg
- 1 1/2 teaspoons dried oregano
- 8 cups canned low-salt chicken broth
- 1 15-ounce can golden hominy, drained
- 1 8-ounce can tomato sauce
- 3 carrots, peeled, thinly sliced
- 1 onion, finely chopped
- 1 4-ounce can diced green chilies
- 8 ounces coarsely chopped fresh spinach leaves
- 1/2 cup chopped fresh cilantro
- Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
- Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
- Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.