Mexican Meatball (Albondigas) Soup
Delicious comforting soup for when the temperature start to drop
- Soup & chili
- Serves 4-6
- Stovetop
- 30 min.
Ingredients
Meatballs
- 1 pound ground turkey
- 1/2 onion, finely chopped
- 1/3 cup uncooked rice
- 1/4 cup chopped cilantro
- 1 egg beaten
- 2 garlic cloves chopped
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1-2 teaspoon salt (to taste)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 8 cups chicken broth
- 2 carrots large diced
- 2 zucchini large diced
- 2 tomatoes, large, diced
Steps
In a large bowl combine ground turkey, onion, uncooked rice, cilantro, egg, garlic, salt, chili powder, and cumin.
Heat a large Dutch oven pot on medium heat, then once hot, add 1 tablespoon of oil. Add the half onion chopped, garlic clove, 1-2 teaspoons salt, 1 teaspoon chili powder, and 1 teaspoon ground cumin. Cook for five minutes until fragrant and onion begins to soften.
Add 8 cups chicken broth, diced carrots, and tomatoes.
Using a cookie scoop or two spoons, shape, turkey mixture into small meatballs and drop into broth. Cover with a lid and cook for 20 minutes until the rice and meatballs are fully cooked. In the last five minutes, add the zucchini.
Serve with cilantro, hot sauce, avocado, lime, and crushed tortilla chips.
Cook's Notes
- You can swap turkey for 1/2 pound ground beef and 1/2 pound ground pork.