Albondigas Soup with Turkey

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Title: Albondigas Soup with Turkey
Yield: 1 Servings
Categories: Chicken, Ethnic, Healthy, Mexican, Soups


---------------------------------SOUP BASE---------------------------------
64 oz Chicken Broth
16 oz Water
1 ts Parsley
2 Bay Leaf
1 ts Basil
1 ts Cajun Seasoning
1 tb Gebhardt's Chili Powder
1 ts Coriander
3 Cloves Garlic; Minced
2 Chicken Bouillon Cube
4 md Carrot; Chopped
1 md Onion; Chopped
1 tb Minced Dry Onions
4 md Potato; Diced, unpeeled
1/3 bn Cilantro; Tops Only, Chopped
2 Whole Tomatoes; Chopped
1 cn (14 1/2 Oz) Merxican Stewed

3 Whole Eggs
2 lb Ground Turkey
1/3 c Uncooked Rice
1 ts Garlic Powder

In a large pot, combine broth, water & next 12 ingredients.(Parsley through
potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine
turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat
balls, one at a time, to boiling broth. Boil for 30 minutes after last ball
has been dropped in broth. Add tomatoes, cilantro and additional seasoning
if necessary. Simmer 8-10 minutes. Salt & pepper to taste.

NOTES : I found this recipe in the food section of the San Bernardino
County Sun. The use of ground turkey and low fat chicken broth make it much
lower in fat than the usual albondigas. Jeannine Lutz
Recipe by: Jerri Dunithan, Redlands, California

Posted to EAT-L Digest by KnotAClew on Mar 6, 1998