Albondigas Soup with Turkey Meatballs

Albondigas soup is traditionally a meatball and vegetables soup that is boiled in a tomato broth and served with Mexican rice. There are many versions of this soup using different vegetables some have zucchini like this recipe and others add potatoes. The meatballs are usually made from beef but this version uses ground turkey and they are so delicious! This soup is not only healthy but everything is cooked in one pot makeing it an easy dinner for any night of the week.

Albondigas Soup with Turkey Meatballs

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• CourseEntrees
• DifficultyEasy
• Recipe CategoryFeatured

Servings	Prep Time
4	15

Cook Time	Passive Time
30	45 minutes

Servings Prep Time 4 15

Cook Time Passive Time 30 45 minutes

Albondigas Soup with Turkey Meatballs Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseEntrees DifficultyEasy Recipe CategoryFeatured Servings Prep Time 4 15 Cook Time Passive Time 30 45 minutes Servings Prep Time 4 15 Cook Time Passive Time 30 45 minutes

Ingredients

Mexican Turkey Meatballs

• 1 pound ground turkey
• 2 cloves garlic grated with cheese grater
• 2 TBSP onion grated with cheese grater
• 1/2 teaspoon cumin
• 2 TBSP fresh cilantro chopped
• 1 egg
• 1/2 cup cooked white rice
• extra virgin olive oil Salt and pepper

Soup

• 1 medium white onion chopped
• 2 carrots chopped
• 2 stalks celery chopped
• 1 orange bell pepper chopped
• 1 15 oz can petite diced tomatoes
• 1 15 oz can tomato sauce
• 5 cups chicken stock - low sodium add more if needed
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• 1 pinch cayenne papper optional
• 2 TBSP extra virgin olive oil
• 1/2 zucchini chopped
• salt and pepper

Servings:

Units:MetricUS Imperial

Instructions

1. In a bowl add all your meatball ingredients except the ground turkey and mix well to combine. Then add the turkey in last and mix to combine but do not over mix.

   
2. Next, use a small ice cream scooper and then roll with your hands bite size meatballs and set aside.

   
3. In a large deep pan or pot add the olive oil and all the vegetables with a pinch of salt and cook for about 8 minutes until they are soft.

   
4. Next, add n the chopped zucchini, cumin, oregano and some salt and pepper and mix to combine.

   
5. Then add in the cans of diced tomatoes and the tomato sauce and again mix well to combine.

   
6. Then add in the low sodium chicken broth and turn up the heat to bring the soup to a boil.

   
7. Once the soup is boiling start to drop the turkey meatballs into the soup and then turn down the heat a little bit.

   
8. Cook the soup for 30 minutes stirring occasionally and the meatballs with start to rise to the top while they are cooking.

   
9. The soup will be done after the 30 minutes and then all you have to do is transfer it to serving bowls. I top my soup with some more fresh cilantro but you could add whatever you love to the top and enjoy!
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