Turkey Albondigas Soup Recipe
Delight your taste buds with the savory warmth of Turkey Albondigas Soup, a recipe that’s not only delicious but also a comforting one-dish meal, perfect for weeknight dinners. Originally from a show called “Two Hot Tamales” on FoodTV, this soup is a favorite for many, and it’s easy to see why. With a perfect blend of turkey meatballs, fresh vegetables, and a touch of spice, this soup is hearty and satisfying.
Ingredients:
For the Meatballs:
- 1/4 cup olive oil
- 8 cloves garlic
- 2 bunches cilantro
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 pound ground turkey
- 1 egg
- 1 cup bread crumbs
For the Soup:
- 2 tablespoons vegetable oil
- 1 large leek, cleaned and chopped
- 3 medium carrots, peeled and diced
- 1/2 teaspoon fresh ground pepper
- 1 small white cabbage, shredded
- 1-2 jalapeno chiles, finely chopped
- 3 roma tomatoes, diced
- 6 cups chicken stock
- 1/4 cup white vinegar
Instructions:
Preparing the Meatballs:
- Create the Cilantro Paste: In a blender, combine the olive oil, garlic, cilantro, 1 teaspoon of salt, and 1 teaspoon of fresh ground pepper. Puree until smooth to form a cilantro paste.
- Mix the Meatballs: In a large bowl, mix together the ground turkey, egg, and cilantro paste. Once combined, add the bread crumbs and mix only until just combined.
- Form the Meatballs: Roll the mixture into small, walnut-sized meatballs using the palms of your hands. Place the meatballs on a tray and refrigerate while you prepare the soup.
Cooking the Soup:
- Saute Vegetables: In a large stockpot, heat 2 tablespoons of vegetable oil over high heat. Add the leeks and carrots, along with 2 teaspoons of salt and 1/2 teaspoon of pepper. Saute for about 2-4 minutes until the vegetables start to soften.
- Add More Vegetables: Add the shredded cabbage, chopped jalapenos, and diced tomatoes to the pot. Cook, stirring frequently, until the vegetables become limp, about 3 more minutes.
- Simmer the Soup: Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, for 15 minutes.
Cooking the Meatballs:
- Brown the Meatballs: While the soup simmers, heat the remaining vegetable oil in a medium skillet over medium-high heat until it is nearly smoking. Add the meatballs in batches, shaking the pan occasionally to prevent sticking, and brown the meatballs on all sides.
- Drain and Transfer: Using a slotted spoon, transfer the browned meatballs to a paper towel to drain off any excess oil. Once all the meatballs are browned, transfer them to the simmering stockpot.
Finishing Touches:
- Final Simmer: Let the meatballs cook in the soup for an additional 5-10 minutes to ensure they are cooked through.
- Add Vinegar and Serve: Stir in the white vinegar. Serve the soup hot, garnished with extra cilantro if desired.
Notes:
- For a Heartier Dish: You can add a cup of cooked brown rice or small-shaped pasta along with the stock to make the soup even more filling.
Nutritional Information:
- Calories: 550.8 kcal per serving
- Fat Content: 33.8 g
- Saturated Fat Content: 6.3 g
- Cholesterol Content: 108 mg
- Sodium Content: 1925.4 mg
- Carbohydrate Content: 34.6 g
- Fiber Content: 3.8 g
- Sugar Content: 11.9 g
- Protein Content: 27.8 g
Serving Size:
- Servings: 6
Cook Time:
- Preparation Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 20 minutes
Cuisine:
- Category: Poultry
- Keywords: Vegetable, Meat, Southwestern U.S., Mexican, Weeknight, Stove Top, < 4 Hours
This Turkey Albondigas Soup is a wonderful addition to your recipe collection, particularly for those nights when you want something that’s both comforting and nourishing. The combination of tender turkey meatballs, vibrant vegetables, and aromatic spices makes this soup a standout dish that’s sure to please any palate. Whether you’re looking to impress guests or simply want to enjoy a hearty family meal, this recipe delivers on all fronts. Enjoy!
