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Turkey Albondigas Soup

  • 45 m
  • 1 h
Jessie Price
“Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. 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.”

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
    • ¾ teaspoon freshly ground pepper, divided
    • ½ teaspoon salt, divided
    • 1 tablespoon canola oil
    • 1 large white onion, diced
    • 2 carrots, diced
    • 3 poblano peppers, (see Tip), diced
    • 3 plum tomatoes, diced
    • 6 cups reduced-sodium chicken broth
    • ½ cup instant brown rice, or cooked brown rice
    • 2 tablespoons lime juice
    • 1 jalapeño, minced
    • 2 tablespoons minced fresh cilantro

Directions

  • 1 Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1½ teaspoons cumin, 1½ teaspoons oregano, ½ teaspoon pepper and ¼ teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1½-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.
  • 2 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 ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon pepper and ¼ 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.
  • 3 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.
  • 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.
  • Tips: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ½ cup fresh 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 jalapeño pepper (or more to taste).
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