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Turkey Albondigas Soup

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour
  6 servings, about 1 2/3 cups each
Albondigas, Spanish for meatballs, star in the traditional broth-based Mexican Sopa de Albondigas. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.
RECIPE INGREDIENTS
1 pound  93%-lean ground turkey
1 cup  fresh whole-wheat breadcrumbs (see Tip)
1 large  egg
2 teaspoons  ground cumin divided
2 teaspoons  dried oregano divided
3/4 teaspoon  freshly ground pepper divided
1/2 teaspoon  salt divided
1 tablespoon  canola oil
1   large white onion diced
2 carrots  peeled and diced
3   poblano peppers diced (see Tip)
3   plum tomatoes diced
6 cups  reduced-sodium chicken broth
1/2 cup  instant brown rice or 1/2 cup cooked brown rice
2 tablespoons  lime juice
1   jalapeno minced
2 tablespoons  minced fresh cilantro

Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs. Poblano peppers can be fiery or relatively mild; there's no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeno pepper (or more to taste).
Turkey Albondigas Soup Recipe at Cooking.com
DIRECTIONS
Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs). Place in the refrigerator and chill for at least 20 minutes or until ready to use.


Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.


Carefully submerge the meatballs in the simmering liquid; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Meatball Soups
Nutrition Facts per Serving
Yield:   6 servings, about 1 2/3 cups each
Calories: 289
Fat. Total: 10g
Protein: 24g
Carbohydrates, Total: 27g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 84mg
Sodium: 438mg
% Cal. from Fat: 31%
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