My Albondigas Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
MEATBALLS:16 oz Ground turkey1 Egg, beaten3 cloves Garlic, minces1/2 C cooked Rice1/2 carrots, grated1/2 C cilantro leaves, chopped1 tsp Ground CuminSOUP BASE:48 oz chicken Broth 1 Lg Leek, white only, thinly sliced3 stalk Celery, sliced1/2 tsp Ground Cumin1 tsp oregano 1/2 C cilantro (fresh)1 Lg Zucchini, sliced
Make the meatballs first: combine and mix ingredients thoroughly. Form meatball and roll between your palms (otherwise they will fall apart in the soup). set aside
In a large pot, combine soup base ingredients together -- except for zucchini -- bring to a boil. Then reduce heat and simmer for 10 minutes.
Add meatballs to the soup, making sure that it is slightly boiling so that the meatballs cook quickly. cover and simmer for 10 minutes.
Add zucchini and cook for final 10 minute.
Serving Size: makes 6 servings
In a large pot, combine soup base ingredients together -- except for zucchini -- bring to a boil. Then reduce heat and simmer for 10 minutes.
Add meatballs to the soup, making sure that it is slightly boiling so that the meatballs cook quickly. cover and simmer for 10 minutes.
Add zucchini and cook for final 10 minute.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 5.1 g
- Cholesterol: 63.1 mg
- Sodium: 63.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.9 g
- Protein: 13.3 g
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