Albondigas Soup - Ground Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Package 93% fat free Ground Turkey (appx 20oz cooked)2 Tbsp Chili Power1/2 Tbsp Cumin1 Tbsp Coriander2 Tbsp Garlic (1 in meatbal mixture, 1 in soup base)2/3 cup Long Grain White Rice (uncooked)1 cup Finely Chopped Onion1 cup Sliced or Chopped Green Bell Pepper8 cups Tomato Flavored Chicken Broth (you can use any type of broth but this one has the best flavor but sometimes hard to find in store and it's not available in low sodium) 1-15oz can Low Sodium Stewed/Diced Tomatoes14 or so Baby Carrots chopped (any carrots will do, this is just what I always have around)1 or 2 Stalks Celery, sliced/chopped
In a crockpot or saucepot mix together broth, bell pepper, stewed tomatoes, carrots and celery. Keep on a low heat and don't cover just yet to allow you to add meatballs as they are rolled.
In a large bowl mix ground turkey, chili powder, cumin, coriander, garlic, egg, uncooked rice and onion. Mix well with your hands to ensure all ingredients have been evenly distributed throughout the meat. Roll small meatballs about 1 1/2 inches in diameter and drop into the soup one by one as you roll them.
Once that is completed, place a lid on the pot.
If crockpot, let it cook on low for a 2-3 hours
If saucepot, let simmer on a low for 60 min minimum, however for best flavor you can let simmer as long as you wish.
Should make 6 even servings, appx 2 1/2 to 3 cups in size. I scoop out all the meatballs first to make sure each serving has about equal meat then I divide up the rest of the soup with even ladel scoops.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSBUELNA.
In a large bowl mix ground turkey, chili powder, cumin, coriander, garlic, egg, uncooked rice and onion. Mix well with your hands to ensure all ingredients have been evenly distributed throughout the meat. Roll small meatballs about 1 1/2 inches in diameter and drop into the soup one by one as you roll them.
Once that is completed, place a lid on the pot.
If crockpot, let it cook on low for a 2-3 hours
If saucepot, let simmer on a low for 60 min minimum, however for best flavor you can let simmer as long as you wish.
Should make 6 even servings, appx 2 1/2 to 3 cups in size. I scoop out all the meatballs first to make sure each serving has about equal meat then I divide up the rest of the soup with even ladel scoops.
Number of Servings: 6
Recipe submitted by SparkPeople user MRSBUELNA.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 12.1 g
- Cholesterol: 105.0 mg
- Sodium: 2,392.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.5 g
- Protein: 37.5 g
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