Albondigas Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 352.0
- Total Fat: 11.7 g
- Cholesterol: 133.1 mg
- Sodium: 380.6 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 6.4 g
- Protein: 29.5 g
View full nutritional breakdown of Albondigas Soup calories by ingredient
Introduction
Yummy and comforting soup full of veggies and meatballs. This was originally my Mom's recipe that has been tweaked by me! Yummy and comforting soup full of veggies and meatballs. This was originally my Mom's recipe that has been tweaked by me!Number of Servings: 4
Ingredients
-
1 lb Ground Turkey
1/4 cup Medium Grain Rice
1 Egg
Salt/Pepper
1/2 Large Yellow Onion (Diced)
1 Celery Stalk (Diced)
1-2 Cloves of Garlic (Diced)
1 Can (normal size) Diced Tomatoes (including juice)
1 Can (normal size) Low Sodium Beef or Chicken Broth
Water (3 tomato can's worth... )
1 Carrot (Chop into 1/2" pieces)
1 Large Potato (Gold) or 2 Medium Red Potatoes (Chop into 1/2" pieces)
1 cup Frozen Corn
2 tsp (more to taste) Ground Cumin
3-4 sprigs of Fresh Thyme
Cilantro for garnish
Directions
Making the Meatballs:
In a mixing bowl add the Ground Turkey, Rice, egg and salt and pepper. Combine the ingredients until it is mixed thoroughly. With a cookie scoop or your hands shape the meat mixture into 1 - 2 " balls. The total mixture should make 20 meatballs. Place the tray of meatballs in the fridge while prepping the rest of the ingredients.
The Soup:
Heat the Olive Oil in the bottom of a soup pot or dutch oven (or whatever you may make your soups in...) you do not have to use all the oil - only use what you see as fit, using less will help the nutritional value. Once the oil has come to temp (various ways of testing this - I personally drop a tiny drop of water, if it snaps it's ready!) Add the Celery, Onion and Garlic - Saute lightly. Remember to season this saute with Salt and Pepper! Once the onions and celery have softened add the Broth, Tomatoes (including juice) and water. Bring to a boil. Lower the heat. Add the Carrots and Potatoes. Simmer for 5 minutes. Add the meatballs and herbs (cumin and thyme). Simmer for 35 minutes or until carrots and potatoes are almost tender. Add the frozen corn and continue to simmer for another 5 minutes. Salt and Pepper to taste. By this time everything should be tender and the rice in the meatballs should look puffed (test to see if it is cooked through is you wish).
Serving:
Place 5 meatballs in each bowl, spoon on the vegetables and add the broth. Top with chopped cilantro. Serve hot sauce and lemons on the side. We find that lemons brighten just about all soups, adding another level of depth.
**Side Note:
Don't be afraid to use any other vegetables. We have been known to use Mushrooms, Zuchinni's, Green Beans, and frozen peas. Also is you are not a fan of ground turkey you can use regular lean ground beef - though this will change he Nutritional Information...
Number of Servings: 4
Recipe submitted by SparkPeople user BREEBABY88.
In a mixing bowl add the Ground Turkey, Rice, egg and salt and pepper. Combine the ingredients until it is mixed thoroughly. With a cookie scoop or your hands shape the meat mixture into 1 - 2 " balls. The total mixture should make 20 meatballs. Place the tray of meatballs in the fridge while prepping the rest of the ingredients.
The Soup:
Heat the Olive Oil in the bottom of a soup pot or dutch oven (or whatever you may make your soups in...) you do not have to use all the oil - only use what you see as fit, using less will help the nutritional value. Once the oil has come to temp (various ways of testing this - I personally drop a tiny drop of water, if it snaps it's ready!) Add the Celery, Onion and Garlic - Saute lightly. Remember to season this saute with Salt and Pepper! Once the onions and celery have softened add the Broth, Tomatoes (including juice) and water. Bring to a boil. Lower the heat. Add the Carrots and Potatoes. Simmer for 5 minutes. Add the meatballs and herbs (cumin and thyme). Simmer for 35 minutes or until carrots and potatoes are almost tender. Add the frozen corn and continue to simmer for another 5 minutes. Salt and Pepper to taste. By this time everything should be tender and the rice in the meatballs should look puffed (test to see if it is cooked through is you wish).
Serving:
Place 5 meatballs in each bowl, spoon on the vegetables and add the broth. Top with chopped cilantro. Serve hot sauce and lemons on the side. We find that lemons brighten just about all soups, adding another level of depth.
**Side Note:
Don't be afraid to use any other vegetables. We have been known to use Mushrooms, Zuchinni's, Green Beans, and frozen peas. Also is you are not a fan of ground turkey you can use regular lean ground beef - though this will change he Nutritional Information...
Number of Servings: 4
Recipe submitted by SparkPeople user BREEBABY88.