Albondigas Mexican soup is a meatball soup that in incredibly tasty, full of flavors and loaded with vegetables.
This soup is a true winter comfort food, I got hooked with this one. It is made lighter with ground turkey but very hearty. Load it with vegetables of your choice or follow the combination that I’ve used. In Egypt, we are not used to meatball soups, in fact I’ve never had one while there.My first and ONLY experience with meatball soups was the Persian Asheh mast which was very delicious.
The vegetable combination of this recipe is inspired by our traditional vegetable soup or as we call it in the Middle east Shurbet Khodar. This kind of soup that all moms know is usually given to sick children/adults in the cold winter days. Whenever cold/flu hits, it is what moms offer to cook. Whenever stomach bug hits, moms cook shurbet khodar, it is kind of a tradition in the Middle east 🍲🥄. When you are sick, you cannot find appetite to eat anything. But with a simple bowl of vegetable soup- may be paired with some turkey meatballs- your appetite will show up.
This is the epitome of back to basics + simplicity comfort food. Quickly sauté some vegetables, add broth, bake meatballs, drop them in and all you need to do next is take a bowl and enjoy. Now let’s see how to make it.
We’ll start by making the meatballs. Mix all ingredients in a bowl then form into balls and bake. Traditionally, you form the meatballs and drop them to cook in the hot boiling broth. To make it healthier bake meatballs or cook on stovetop to get rid of all the grease that might come up. Sure, turkey does not have grease like red meat so choose your favorite way of cooking.
While meatballs are baking, Let’s cook the vegetables. Sauté onion and sliced carrots in a deep pot for about 5 minutes to allow the carrots to get tender. Add the rest of the vegetables except for the squash/zucchini and stir. Add stock, bring to a boil then reduce heat. Add squash or zucchini then cover and let it simmer until meatballs are done.
Drop meatballs in and continue to simmer for 5-10 minutes more. This allows all the wonderful flavors to get to know each other better.
Now ladle some in a big bowl, set back, relax and enjoy. This soup is a food equivalent of a million hugs :). A good and healthy way to start the year after all these cookies.
Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
Turkey Albondigas soup
For the turkey meatballs:
- 1 lb ground turkey.
- 2 garlic cloves minced.
- 1 egg.
- 1 cup bread crumbs.
- 1/2 cup cooked brown rice.
- 1/4 cup parsley chopped.
- 1 1/2 teaspoon oregano.
- 1 1/2 teaspoon ground cumin.
- 1/2 teaspoon salt.
- 1/2 teaspoon ground black pepper.
For the soup:
- 2 Tablespoons oil.
- 1 small onion finely chopped.
- 2 carrots sliced.
- 1/2 cup celery stalks cut.
- 3 Medium zucchini or Mexican squash sliced.
- 1 cup potatoes diced.
- 1/2 cup cilantro chopped.
- 1/2 teaspoon oregano.
- 1/2 teaspoon ground cumin.
- Salt to taste.
- 6 cups chicken stock
Make the meatballs:
- Preheat oven to 350F.
- Mix all ingredients well and shape into 20 meatballs.
- Spray a nonstick pan lightly with vegetable oil.
- Bake in the oven for 15 minutes.
Make the soup:
- Heat oil on a large pot or dutch oven on medium-high heat. Add onions and carrots and cook for almost 5 minutes until it softens.
- Add diced potatoes, celery, tomatoes, cumin and oregano and stir for a minute until fragrant.
- Pour in the stock, increase heat until it boils then reduce heat and add zucchini, cover and simmer until veggies are almost cooked about 15 minutes.
- Drop meatballs in the soup and simmer for 5 more minutes.
- Pour into bowls and serve hot with lemon wedges
May I suggest: