Albondigas – Fun to say and fun to make

Albóndigas (Meatball) Soup

albondigas soup - turkey meatballsCandice Kumai’s Pretty Delicious is one of my favorite cookbooks. Every recipe I’ve made (ok..everything but the chicken pot pie..that was a disaster) has been delicious, and I’m always using her recipes when I want something quick and healthy for dinner. She has a recipe for Albondigas (which is a Mexican meatball soup) that is to die for. If you’ve ever had a bowl of it in an authentic Mexican restaurant, you’ll love this recipe, as it tastes just like the good stuff (but it’s healthier!)!

 

Serves 4-6. Takes 45ish minutes.

Meatballs

  • 1 pound lean ground turkey
  • 1/3 cup uncooked rice
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped parsley
  • 1/2 tsp ground cumin
  • 1  1/2 teaspoons sea salt
  • 1 large egg, lightly beaten

Soup

  • 2 Tbsp extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely minced
  • 4 cups low-sodium chicken broth
  • 2 Tbsp tomato paste
  • 2 carrots, sliced 1/4 inch thick
  • 1 large zucchini, cut into 1/4 inch half-moons
  • 1 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 avocado, sliced, for serving
  • 1/4 cup finely chopped cilantro
  • 1 lime, cut into wedges, for serving

To make the meatballs: Combine the ground turkey, uncooked rice, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture a couple of times to blend. Add the egg, mixing until everything is well combined. Pinch off large walnut-size bits of the mixture and roll them in you palms to make 1-inch balls. (You can cover and refrigerate for a few hours if you like.)

To make the soup: Heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the chicken broth and 2 cups of water. Add the tomato paste and stir to combine. Once the tomato past is dissolved, add the carrots and bring to a boil. Reduce the heat to medium-low and carefully add the meatballs, a few at a time. Cook the meatballs for 15 minutes, then add the zucchini. Continue to simmer the soup until the carrots and zucchini are tender and the meatballs are cooked through, 10 to 15 minutes longer. Stir in the oregano, salt, and pepper.

Serve with avocado, if desired, a sprinkle of cilantro, and a lime wedge for squeezing.

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