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A bowl of Turkey Albondigas soup on a table
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Turkey Albondigas soup

A traditional Mexican soup made healthier with turkey rather than beef. Loaded with vegetables and herbs to pump up the flavors.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Mexican
Servings: 6 people
Author: Amira


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