Albondigas Soup

2 tbsp olive oil
14 oz diced tomatoes with green chilies
other veggies as you please or are available
salt & pepper to taste
hot sauce optional
cilantro optional
1 onion
1 bell pepper
4 cloves garlic
crushed & halved
8 cups chicken stock
homemade or canned
1 package ground turkey
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic salt
1/2 cup long white grain rice
3 carrots
peeled & roll cut
3 zucchini
sliced crosswise
2 corn
fresh or frozen, cut into 1" lengths
Heat oil in a large stock pot.
Sauté the onion, bell pepper, and garlic in oil until wilted.
Add stock & diced tomatoes. Simmer for a half hour or so.
Meanwhile mix the ground turkey, cumin, coriander, garlic salt, and long grain rice together. Form 1" meatballs. Gently add meatballs to stock. Let firm up & cook before stirring (or else they don't keep their shape).
While the meatballs are cooking, peel & roll cut the carrots into bite size pieces, slice the zucchini, cut the corn into 1" pieces, and prep any other veggies you are using. When rice in the meatball is almost cooked (look to see how translucent it is), add the veggies & cook until al dente.
Add salt, pepper and hot sauce to taste. Serve with sprigs of cilantro if desired. Soup will continue to thicken as the rice softens; add additional stock as needed.
The frozen food section may have ready-made meatballs. This would be a time saver. If frozen meatballs are used, add the spices directly to the stock.