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Title: Albondigas
Yield: 10 Servings
Categories: Ground Turkey, Mexican, Soups


1/2 lb Ground Turkey; * see note
1/4 md Onion; chopped
1 lg Egg White
1/4 c Rice; quick cooking
8 c Chicken Broth
4 c Water
1/4 c Tomato Sauce
2 Roasted Chiles; Whole; chopp
1 Tomato; Fresh; chopped
1 Carrot; julienned
2 Green Onions; *
1/4 ts Leaf Oregano; dried
1/3 c Corn Kernels; frozen
2 tb Cilantro; Fresh; chopped

* Cut the green onions into 2-inch lengths and use both the green and white

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato,
carrot, green onions, oregano, and corn. Bring the mixture to a boil. Add
the meatballs, reduce the heat and simmer about 30 minutes. Add the
cilantro and cook another 5 minutes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
on Jul 24, 1997