Albondigas Soup (Mexican Meatball Soup)

 

My friend Mary is a great cook! She makes her Albondigas Soup, just as her mother taught her. Although Albondigas is generally made with beef, she opted to use ground turkey. Great choice! The ground turkey melds well with the freshness of the mint and cilantro; and helps to keep this soup light.

A YouTube demonstration is available by clicking this link.

MARY’S ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

SOUP:

1 Tsp olive oil

1/4 Onion, diced

1 Roma tomato, diced

1 Clove garlic, minced

5 Cups water, heated

2 Chicken bouillon cubes

2 Fresno peppers

1 (8 oz can) Tomato sauce

2 Tbsp fresh mint, diced

1 Tbsp dried oregano

1 Carrot, chopped

1 Chayote, chopped

1/4 Cup rice

1 Potato, chopped

1/4 Head cabbage, chopped

1 Zucchini, chopped

1/4 Cup cilantro, diced

1/2 Tsp salt

MEATBALLS:

1/2 Pound ground turkey

1 Egg

1/4 Onion, diced

1/4 Cup rice

1 Tbsp mint, diced

1/4 Tsp dried oregano

1/2 Tsp dried pepper flakes (optional)

1/2 Salt

1/2 Tsp pepper

DIRECTIONS:

Heat olive oil, in a Dutch oven, over medium heat. Sauté onion until softened. Add tomato and garlic to Dutch oven. Continue cooking until garlic has softened. Add water, bouillon, pepper, tomato sauce, mint and oregano to Dutch oven. Bring to boil, then reduce heat to medium; maintaining a simmer. Add carrot, chayote and rice to Dutch oven. Add all meatball ingredients to a large bowl; and mix well. Roll meat mixture into 1 inch meatballs. Add meatballs to Dutch oven. Add potatoes and cabbage about 5 minutes after meatballs. Continue simmering 20 minutes. Once meatballs have cooked through, and vegetables are tender; add zucchini and cilantro to Dutch oven. Continue simmering, until zucchini has slightly softened, about 5 minutes.