Turkey Albondigas Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp oil - for frying 6 cloves garlic - crushed Salt (to taste) Pepper (to taste) Creole seasoning or spice mix (to taste - I use Tony's Creole Seasoning or Emerils Essesence) 1 envelope Onion Soup Mix (your choice) 1 lb ground turkey (or add turkey sausage to the mix to equal 1 lb. total) Egg substitute equal to 1 egg 2/3 cup bread crumbs (or equivalent substitute if going low-carb) 1 large leek, trimmed, washed and thinly julienned 3 medium carrots, peeled and diced 1/2 cup chopped Green onions1/4 - 1/2 head white cabbage, cored and thinly sliced 3 1/2 quarts Low sodium/Fat free Chicken/Beef stock2 cups water 1/2 cup chopped cilantro (leaves only)
In large bowl mix together the turkey meats, egg, garlic, bread crumbs, and some salt & pepper until combined. Do not over mix. Roll into small walnut-sized meatballs in the palms of your hand and place in a tray in the refrigerator.
Heat oil in large stockpot over high heat. Saute the leeks, onions and carrots with salt, pepper and additional spices for 2 to 4 minutes. Add the cabbage and cook, stirring frequently until cabbage begins to wilt. Pour in the chicken stock, water & onion soup mix. Bring to a boil, reduce to a simmer and cook, uncovered 15 minutes.
Meanwhile, spray fry pan with oil and heat over medium heat. Add the chilled meatballs in batches, shaking pan to prevent sticking. Brown on all sides. Transfer with a slotted spoon to paper towels to drain.
When complete, transfer meatballs to the simmering stock and cook an additional 5 - 10 minutes. Stir in the vinegar and cilantro leaves and serve hot.
VARIATION: For a heartier (carb-rich) dish, add a handful or two of rice or small shaped pasta along with the stock.
PLAY WITH THIS RECIPE TO SUITE YOUR OWN TASTE. FREEZES VERY WELL.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMASPICE.
Heat oil in large stockpot over high heat. Saute the leeks, onions and carrots with salt, pepper and additional spices for 2 to 4 minutes. Add the cabbage and cook, stirring frequently until cabbage begins to wilt. Pour in the chicken stock, water & onion soup mix. Bring to a boil, reduce to a simmer and cook, uncovered 15 minutes.
Meanwhile, spray fry pan with oil and heat over medium heat. Add the chilled meatballs in batches, shaking pan to prevent sticking. Brown on all sides. Transfer with a slotted spoon to paper towels to drain.
When complete, transfer meatballs to the simmering stock and cook an additional 5 - 10 minutes. Stir in the vinegar and cilantro leaves and serve hot.
VARIATION: For a heartier (carb-rich) dish, add a handful or two of rice or small shaped pasta along with the stock.
PLAY WITH THIS RECIPE TO SUITE YOUR OWN TASTE. FREEZES VERY WELL.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMASPICE.
Nutritional Info Amount Per Serving
- Calories: 286.4
- Total Fat: 17.3 g
- Cholesterol: 65.6 mg
- Sodium: 1,010.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.2 g
- Protein: 21.9 g
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