• 10 Gallons Water (lightly salted)
  • 10 lb. Norbest Mexican Seasoned Ground Turkey
  • 5 lbs. Cooked Rice
  • 5 cup Diced Yellow Onions
  • 2.5 cup Chopped Cilantro
  • 10 Eggs
  • 10 med Zucchini
  • 10 med Carrot Peeled
  • 10 Red Bell Pepper
  • 10 small Onion
  • 40 small Red Potatoes
  • 10 qt Chicken Broth


Bring lightly salted water to a simmer over medium-low heat. In a mixing bowl, combine the ground turkey, cooked rice, diced onion, chopped cilantro and the lightly beaten eggs. Mix to combine. Divide the mixture into 180 equal portions and roll with moistened hands into balls. Place the meatballs into the simmering salted water and cook until the internal temperature reaches 165°F. Drain the meatballs from the water and set aside. In a soup pot, bring the chicken broth to a simmer. While the broth comes to a simmer, roughly cut the pepper, zucchini and carrot into 12 pieces each and the potatoes and onion into quarters. Add the carrot and potato pieces to the broth and simmer until the point that a knife can easily be inserted into the potato, about 10 minutes. Add the remaining vegetables and the meatballs to the pot and simmer until the onions are translucent, the zucchini is tender but al dente, and the meatballs are heated through. Serve immediately.

Serves 4