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| 1/2 x ca. 450 g | Ground Turkey; * see note |
| 1/4 mittel | Onion chopped |
| 1 gross | egg white |
| 1/4 Tasse | Rice; quick cooking |
| 8 Tasse | chicken broth |
| 4 Tasse | water |
| 1/4 Tasse | tomato sauce |
| 2 | Roasted Chiles; Whole; chopp |
| 1 | Tomato; Fresh; chopped |
| 1 | Carrot julienned |
| 2 | Green Onions; * |
| 1/4 Teelöffel | Leaf Oregano; dried |
| 1/3 Tasse | Corn Kernels; frozen |
| 2 Esslöffel | Cilantro; Fresh; chopped |
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* Cut the green onions into 2-inch lengths and use both the green and white parts.
In a small bowl combine the turkey, chopped onion, and egg white. Take about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a 4-quart pot, combine the broth, water, tomato sauce, chiles, tomato, carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add the meatballs, reduce the heat and simmer about 30 minutes. Add the cilantro and cook another 5 minutes.
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