Rating: 4.95 stars
21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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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Reviews (3)

21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
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! Read More
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Rating: 5 stars
10/30/2011
I love this soup. Read More
Rating: 5 stars
01/13/2013
Bison albondigas soup Made it with bison used brown rice instead of bread crumbs 2 small cans of petite diced tomatoes with jalapeno 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! Pros: Easy to follow directions used others reviews to change it up a little easy to adapt recipe Cons: Took about an hr. to prep Read More
Rating: 5 stars
10/30/2011
This was very yummy. I used Italian seasoned ground turkey and more jalapenos. Anonymous Metro-West MA Read More
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Rating: 5 stars
10/30/2011
Outstanding a recipe I've hoped to find! I was not disappointed...the flavors are just exquisite. Laura Templeton CA Read More
Rating: 5 stars
10/30/2011
It takes a lot of work but the result is worth the effort. Very yummy! Moorpark CA Read More
Rating: 5 stars
10/30/2011
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 Read More