1/1 Photo of Turkey Albondigas Soup
1 hr 20 mins
Babs in Toyland's Note:
Recipe posted in response to request. I got this recipe from FoodTV from a cancelled show called "Two Hot Tamales". I have made this many times and it is absolutely delicious. I always add a cup of brown rice to make it a filling one dish meal.
My Private Note
Units: US | Metric
- 1/4 cup olive oil
- 8 cloves garlic, peeled
- 2 bunches cilantro, leaves only (I only used one)
- 1 tablespoon salt
- 1 1/2 teaspoons fresh ground pepper
- 1 lb ground chicken or 1 lb turkey
- 1 large egg, beaten
- 2/3 cup fresh breadcrumb
- 1/3 cup vegetable oil
- 1 large leek, trimmed washed and thinly julienned
- 4 medium carrots, peeled and diced
- 1/4 head white cabbage, cored and thinly sliced
- 1 -2 jalapeno chile, stemmed,seeded and diced
- 3 medium roma tomatoes, cored,seeded and diced
- 2 1/2 quarts chicken stock
- 3 tablespoons white vinegar
- 1Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
- 2Puree until smooth.
- 3In a large bowl, mix together the turkey, egg and cilantro paste.
- 4Add the bread crumbs and mix only until combined.
- 5Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
- 6Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
- 7Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
- 8Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
- 9Pour in the chicken stock.
- 10Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
- 11Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
- 12Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
- 13Transfer with a slotted spoon to paper towel to drain.
- 14When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
- 15Stir in the vinegar and serve hot.
- 16Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.
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Nutritional Facts for Turkey Albondigas Soup
Serving Size: 1 (668 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 550.8
- Calories from Fat 304
- Total Fat 33.7 g
- Saturated Fat 6.3 g
- Cholesterol 108.0 mg
- Sodium 1925.4 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 3.8 g
- Sugars 11.8 g
- Protein 27.8 g