My Albondigas Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of My Albondigas Soup calories by ingredient
Introduction
I found this recipe on food.com and tweaked it to meet my dietary needs: no beef, no tomatoes. What emerged what a light and filling soup that has become a favorite. I found this recipe on food.com and tweaked it to meet my dietary needs: no beef, no tomatoes. What emerged what a light and filling soup that has become a favorite.Number of Servings: 8
Ingredients
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MEATBALLS:
16 oz Ground turkey
1 Egg, beaten
3 cloves Garlic, minces
1/2 C cooked Rice
1/2 carrots, grated
1/2 C cilantro leaves, chopped
1 tsp Ground Cumin
SOUP BASE:
48 oz chicken Broth
1 Lg Leek, white only, thinly sliced
3 stalk Celery, sliced
1/2 tsp Ground Cumin
1 tsp oregano
1/2 C cilantro (fresh)
1 Lg Zucchini, sliced
Tips
This soup stores fairly well in the freeze. I make a batch and freeze half of it in portion sized containers so I have grab and go soup for work.
Directions
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