whatcha making wednesdays: Albondigas Soup

I’ve been craving soup so bad! Sadly I wasn’t able to make any leftover turkey soup because there was no turkey left over! Instead I made this yummy soup, I’ve made it before a few years ago for the first time and of course I can’t find the original recipe but this was equally as yummy! 

 

If your not familiar with what Albondigas Soup is it’s a Mexican Meatball Soup.  Super easy, low in calories, healthy and tasty too!

 

Albondigas Soup

recipe found here

 

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1/2 cup of tomato sauce
• 2 large carrots, peeled and sliced
• 1/3 cup of raw white rice
• 1 pound ground turkey
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped green onions
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)
• Salt and pepper
• 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

NOTE:

I made some changes, I omitted the green beans and peas like the original recipe on their site, along with  using cilantro and green onions instead of parsley and mint.  If you read the reviews people weren’t crazy about mint and I don’t have that handy, cilantro is cheaper*

Directions

1. Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer then add carrots.

 2. Prepare the meatballs. Mix rice into meat, adding green onions and cilantro, salt and pepper. Mix in raw egg (I also added in some breadcrumbs). Form mixture into 1-inch meatballs.

 3. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.  Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.  Garnish with chopped fresh cilantro.

Plop them in, be careful to not splash it everywhere it is red.

I didn’t have tomato sauce on hand so I used tomato paste, not sure if that’s a suitable substitute but I’m sure it works it’s tomato.  The meatballs start rising to the surface.

  

You’ll get a bunch of them all at the top later, then simmer for about 30 mins.  Then scoop out and ENJOY!!

 

 

Yummy turkey meatballs! I think I might have used too much EVOO but otherwise this was quite tasty, my previous recipe didn’t call for tomato sauce, so you can probably make this without if you have a hubby or boyfriend like mine who doesn’t like red sauce.