Mexican Turkey Meatball Soup

Ingredients

• 2 medium carrots 
• 0.8 teaspoon chili powder 
• 1 large eggs lightly beaten
• 8 servings cilantro leaves fresh coarsely chopped
• 1 medium garlic clove finely chopped
• 2 medium garlic clove finely chopped
• 0.8 teaspoon ground cumin 
• 1 pound pd of ground turkey 
• 1 teaspoon hot sauce such as cholula or tapatío, plus more as needed mexican-style
• 1 tablespoon kosher salt as needed plus more
• 2 quarts chicken broth low-sodium
• 2 medium roma tomatoes cored
• 8 servings tortilla chips warmed
• 1 tablespoon vegetable oil 
• 0.3 cup rice long-grain white uncooked
• 0.5 medium onion white yellow
• 2 medium zucchini 

Equipment

• bowl
• baking sheet
• pot
• dutch oven

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add the onion, garlic, measured salt, chili powder, and cumin and cook, stirring occasionally, until the onion has softened, about 5 minutes.Increase the heat to high, add the broth or stock, stir to combine, and bring to a simmer. Meanwhile, form the meatballs: Fill a small bowl with water.
3. Roll the meat mixture into 1-1/4-inch balls (about 1 heaping tablespoon each), wetting your hands as necessary to keep the mixture from sticking.
4. Place the meatballs on a baking sheet.
5. Add the carrots and tomatoes to the broth, stir to combine, and return to a simmer.
6. Add the meatballs, evenly placing them around the pot (no need to stir), and return to a simmer. Reduce the heat to medium low and cover the pot with a tightfitting lid. Cook until the rice and the meatballs are cooked through, about 20 minutes.
7. Add the zucchini, stir to combine, and simmer uncovered until the zucchini is crisp-tender, about 5 minutes.
8. Remove from the heat, add the measured hot sauce, and stir to combine. Taste and season with additional salt and hot sauce as needed.
9. Serve with the cilantro, tortilla chips or tortillas, and extra hot sauce on the side.