Albondigas, Spanish for “meatballs,” are the stars in the traditional broth-based Mexican soup.
Our version uses turkey rather than beef or pork.
Keeping tabs onsaturated fatfor heart health?
Lean ground turkey is a good choice.
A mixture of whole-wheat breadcrumbs, egg, cumin and oregano keeps these meatballs moist, tender and flavorful.
Add the Veggies
This soup is loaded with healthy carrots, poblano peppers and plum tomatoes.
Check out our step-by-step guide onhow to cook brown rice perfectly.
Can I Make Turkey Albondigas Soup Ahead?
Yes, it’s possible for you to.
Prepare the recipe through Step 2.
Cover and refrigerate the soup and meatballs separately for up to 1 day.
To serve, reheat the soup in a Dutch oven and proceed with Step 3.
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.
Carefully submerge the meatballs in the simmering soup; 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.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup of fresh crumbs.
Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them.
you’re able to find them at most large supermarkets.
Alternatively, substitute 2 green bell peppers plus 1 minced jalapeno pepper (or more to taste).
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
