Ingredients
1 lb. lean ground turkey
1 cup fresh whole wheat breadcrumbs
1 large egg
2 tsp. ground cumin, divided
2 tsp. dried oregano, divided
3/4 tsp. freshly ground pepper, divided
1/2 tsp. salt, divided
1 tbsp. canola oil
1 large white onion, diced
2 carrots, diced
3 poblano chiles, diced
3 plum tomatoes, diced
6 cups chicken broth
1/2 cup cooked brown rice
2 tbsp. lime juice
1 jalapeno chile, minced
2 tbsp. fresh cilantro, minced

Directions
Line a large baking sheet with waxed paper.

Place the turkey, breadcrumbs, egg, 1-1/2 tsp. cumin, 1-1/2 tsp. oregano, 1/2 tsp. pepper, and 1/4 tsp. salt into a medium size bowl. Mix gently until well combined. Shape the mixture into 1-1/2 inch balls and transfer to the baking sheet. Place the meatballs in the refrigerator and chill for 30 minutes.

Heat the oil in a dutch oven over medium-high heat. Add the onion and carrots and cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the poblano chiles, tomatoes, remaining spices and cook, stirring, until fragrant, about 1 minute. Add the chicken broth, increase the heat to high, and bring to a boil. Reduce the heat and simmer for 5 minutes.

Carefully add the meatballs to the simmering soup. Return to a simmer and cook for 8 minutes. Add the rice and cook, stirring, until tender, about 5 minutes. Remove the soup from the heat and stir in the lime juice. Garnish with the minced jalapeno and cilantro. Serves 6.