Albondigas (Mexican Meatball Stew)

Albondigas (Mexican Meatball Stew)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 5.5 g
  • Cholesterol: 41.3 mg
  • Sodium: 1,108.0 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 19.2 g

View full nutritional breakdown of Albondigas (Mexican Meatball Stew) calories by ingredient


Introduction

This is my variation on a childhood family favorite. Meatball soup with ground turkey instead of beef. This is my variation on a childhood family favorite. Meatball soup with ground turkey instead of beef.
Number of Servings: 8

Ingredients

    1lb Ground Turkey, 93% lean
    1 cup White Rice -uncooked
    4 cups Chicken Broth
    2 cup Water
    1 cup each chopped:
    Onions, Broccoli, Cauliflower, & Carrots
    2 cups No Salt Added Diced Tomatoes

    1/2 cup Ketchup
    4 tbsp Tomato Paste
    4 tbsp Tapatio Hot Sauce (optional) This can be adjusted to your desired heat level.
    Salt & Pepper

Directions

- Mix turkey with rice, salt, & pepper until well blended
- Form mixture into balls
- Spray soup pot with cooking spray. Heat on high heat.
- Brown a small batch of meatballs on all sides, remove allow to sit while you continue. This will take two or three batches.
- Add more spray if needed.
- Toss onions into empty pot allow soften & deglaze pot a bit
*Remember to add a small amount of salt & pepper as you add in new layers to keep the flavor balance and keep the soup from going bland
- Toss in veggies allow to sit a bit
- Add tomato paste
- Stir get it really mixed up
- Add diced tomatoes. Let it warm through.
- Add meatballs & any juices that may have pooled in the plate
- Add chicken broth, water, ketchup, & hot sauce
- Bring to a boil
- Cover, lower heat to medium, let simmer for 30-45 minutes


Number of Servings: 8

Recipe submitted by SparkPeople user MOON.DUST..