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.
- 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).
Line a large baking sheet with wax paper. Place the 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 the oil in a Dutch oven over medium-high heat. Add the onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add the 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 the 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 the rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in the lime juice. Garnish with jalapeno and cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
289 calories; 10g total fat; 2g total saturated fat; 84mg cholesterol; 438mg sodium; 27g carbohydrates; 5g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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