Turkey Albondigas soup
A traditional Mexican soup made healthier with turkey rather than beef. Loaded with vegetables and herbs to pump up the flavors.
Servings: 6 people
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.
- 1 cup potatoes diced.
- 2 Roma tomatoes diced
- 1/2 cup cilantro chopped.
- 1/2 teaspoon oregano.
- 1/2 teaspoon ground cumin.
- Salt to taste.
- 6 cups chicken stock
- 3 Medium zucchini or Mexican squash sliced.
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
Calories: 380kcal | Carbohydrates: 40g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 753mg | Potassium: 1086mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3998IU | Vitamin C: 32mg | Calcium: 101mg | Iron: 4mg