Made it with bison, used brown rice instead of bread crumbs, 2 small cans of petite diced tomatoes with jalapeño peppers and cilantro ,added extra vegetables, two small zucchini , used a little Mexican seasoning in both the meatball and stock. I browned the meatballs in olive oil, then put them in the soup after the 1st boil. It was the best I have ever made!
Turkey Albondigas Soup
From EatingWell: January/February 2007
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.
21 Reviews for Turkey Albondigas Soup
My husband and kids really liked this. It was a cold night and I thought this would be a great way to get a warm balanced meal! I used bell peppers instead of poblano peppers and I added a tsp of chili powder. VERY yummy. My husband who always tell me dinner is "alright", actually said this was "good". A big step in our house as I am not the best cook! =)
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.
I love this soup.
I used canned green chiles instead of poblano peppers and it was still great! I also baked the meatballs in the oven for abuot 15 minutes at 350 before putting them in the soup to help them hold together and that was a great idea I must say, plus I skipped the "chill the meat balls in the fridge stage". I also added a dash of chili powder to the meat balls because I enjoy the little kick! A great LIGHT BUT HEARTY soup! Not to heavy but it sure fills you up! I paired it with a green salad and some mashed red potatoes. Yummy!