Monday, February 23, 2015

Albondigas Soup

This is a Mexican style soup that's rich in taste. Albondigas means meatballs in Spanish, and this soup is a combination of meatballs and vegetables. I've used cilantro throughout the recipe, but know that cilantro is sometimes an acquired taste. Feel free to omit it! Serve this with a simple salad and you've got a hearty lunch or dinner.



3/4 lb. ground turkey
1/4 cup cooked brown rice or rice/quinoa mixture
1/2 tsp minced garlic (or 1/2 tsp garlic salt)
1/4 cup minced onion
1/4 cup chopped cilantro
1/2 tsp ground cumin
1/2 tsp salt (omit if using garlic salt)
1 egg white


1 tsp olive oil
1 cup chopped onion
1 tsp minced garlic
1/2 cup chopped carrot
1/4 cup sliced celery
1/2 cup chopped red or green pepper
1 quart low sodium chicken stock
1 cup tomato salsa (or canned Mexican style tomatoes)
1 cup peeled, diced potatoes, or chopped zucchini
1/2 tsp ground cumin
1/2 tsp dried oregano
1 Tbs jalapeno peppers (optional)
1/2 cup chopped cilantro, divided


Preheat the oven to 400F. In a large bowl, gently mix the ingredients for the meatballs. Form into meatballs about 1 inch in diameter. There will be about 18 to 20 meatballs. Place the meatballs on a baking sheet. Bake for 8 minutes.

Prepare the soup while the meatballs bake. Heat the olive oil in a stockpot. Cook the onion, garlic carrot, celery and peppers over medium heat until the onion begins to turn translucent, about 5 minutes. Add the chicken stock and tomatoes or salsa. Add the potatoes, cumin, oregano, jalapenos, and about 1/4 cup of the cilantro. Bring to a simmer. Add the meatballs to the simmering soup stock and cook until the vegetables are done. Serve, using the remaining cilantro as a garnish.

Serves 4

Stealthy Cooking Tip: Because both prepared salsa and canned tomatoes have salt, you won't need to add any to the soup. With either choice, you'll be done in 20 minutes!

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