Make It
Step 1
Combine turkey, egg, rice, coffee granules, 2 tablespoons onion, 2 tablespoons cilantro, ½ teaspoon bouillon, pepper and garlic in a large bowl. Mix with hands until all ingredients are mixed well. Roll mixture into 18 (1-inch) meatballs.
Step 2
Heat water in a 3-quart stockpot over medium heat. Add meatballs; bring to boil. Decrease heat to medium-low. Use a slotted spoon to skim any foam that may rise to the top of the water. Cook for 12 minutes. Add potatoes; continue cooking.
Step 3
Place tomatoes with juice and 1 teaspoon bouillon in blender; cover. Blend until smooth.
Step 4
Heat oil in a large skillet over medium heat. Stir in remaining 1 cup onion; cook, stirring frequently, for 1 minute. Pour in tomato sauce mixture; cook for 5 minutes (mixture will boil). Remove from heat.
Step 5
Add tomato/onion mixture and remaining teaspoon bouillon to stockpot. Cook for 10 minutes or until potatoes are tender.
Step 6
Serve and garnish with remaining 2 tablespoons cilantro.
Use ground beef or chicken for a flavor variation.
