Albondigas Soup with Turkey

Title:
Albondigas Soup with Turkey

Yield:
1 Servings

Categories:
Chicken,
Ethnic,
Healthy,
Mexican,
Soups




Ingredients:




---------------------------------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


          -Tomatoes





---------------------------------MEATBALLS---------------------------------


     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