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Turkey Albondigas Soup

January/February 2007

Your rating: None Average: 4.5 (44 votes)

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.



READER'S COMMENT:
"We loved this soup. I added ancho and chipotle chili powder to the meatballs, and browned them in a bit of olive oil before adding the other ingredients. "
Turkey Albondigas Soup Recipe

21 Reviews for Turkey Albondigas Soup

12/11/2009
Anonymous

I love this recipe! The only thing I do different is I used parsley instead of oregano, because I'm not a fan, and I added chopped garlic cloves with the onions and carrots. Yum!

Comments
09/28/2009
Anonymous

I have made many things from EW and this is one of my all-time favorites. It's even better the next day, actually it kept very well for about 4 days - I had it for lunch each day and never got tired of it. It really must be made with poblano peppers to give it the right taste. Sometimes I throw in some celery or a bell pepper. Very filling, delicious soup, I can't recommend it highly enough!

Brigitte, Fairfield, CT

Comments
09/28/2009
Anonymous

I wasn't able to get Poblanos so had to sub 2 green peppers and instead of jalapeno used some Thai chili peppers from the garden. Also added some frozen, thawed leaf spinach at the end. Thought the meatballs need more "oomph". Will try adding red pepper flakes, worcestershire and parm cheese to meatballs next time and also, will keep them bite-size. We really liked this but thought it could be tweaked to become excellent.

Nancy, NY, NY

Comments
09/28/2009
Anonymous

I make this all the time and it is delicious. I make the meatballs with brown rice instead of the bread crumbs and it is better. Throw any veggies in there you want to get rid of.

zack, San Diego, CA

Comments
09/28/2009
Anonymous

I haven't made the Albondigas yet however I will modify it based on with recipe I've been using for 40 years that called for ground beef and ground sausage. Will substitute corn meal for the bread crumbs and finely chop 1/2 the onion and one chili (or use 7 oz canned diced green chili in place of fresh) and add to the meat mixture and then gently shape into walnut sized meatballs and add to the soup. To serve put rice in bottom of each soup bowl and top with Albondigas.

Nancy, Sun City, AZ

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