Turkey Albondigas Soup

From EatingWell: January/February 2007 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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	8 weeks 1 day ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
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	8 weeks 1 day ago
It is a bit of work- just time consuming, not difficult - but I loved it, so did my red meat loving bf. I ate this for more than a week and I still looked forward to it every day. Keek, Los Angeles, CA	8 weeks 1 day ago
I love all of the flavors in this soup. We make it every month or so and freeze individual portions for quick lunches or dinners. Johanna, Rockville, MD	8 weeks 1 day ago
This soup is a staple in my house. It is absolutely the most flavorful soup I have ever made. So many complex flavors... yum! Emily, Boston, MA	8 weeks 1 day ago
Outstanding, a recipe I've hoped to find! I was not disappointed...the flavors are just exquisite. Laura, Templeton, CA	8 weeks 1 day ago
Very delicious. Even my vegetable averse 12 year old ate this. The soup tastes even better a day or two after it's first made. Judith, La Crescenta, CA	8 weeks 1 day ago
I made this soup ahead of time to bring on a skiing trip with a group of friends. Everyone, kids included loved the soup. I omitted the rice and served bread on the side. A definite keeper. Joann, Bethel, CT	8 weeks 1 day ago