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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.

Jessie Price
Source: EatingWell Magazine, January/February 2007

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Recipe Summary test

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-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.

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  • 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 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 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.

  • 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.

Tips

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 1/2 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).

Nutrition Facts

257 calories; protein 27.6g; carbohydrates 27.2g; dietary fiber 5.5g; sugars 3.9g; fat 5.7g; saturated fat 1.9g; cholesterol 61mg; vitamin a iu 5502.2IU; vitamin c 12.8mg; folate 33.1mcg; calcium 42mg; iron 3mg; magnesium 34.3mg; potassium 627mg; sodium 842.2mg; thiamin 0.1mg.
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