Turkey Albondigas Soup Recipes

HOMEMADE ALBONDIGAS SOUP

Steps:

• Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs.
• Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes.
• Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

TURKEY ALBONDIGAS SOUP

Steps:

• Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
• Puree until smooth.
• In a large bowl, mix together the turkey, egg and cilantro paste.
• Add the bread crumbs and mix only until combined.
• Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
• Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
• Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
• Pour in the chicken stock.
• Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
• Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
• Transfer with a slotted spoon to paper towel to drain.
• When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
• Stir in the vinegar and serve hot.
• Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.

TURKEY ALBONDIGAS SOUP

Steps:

• Mix first 4 ingredients in medium bowl. Season with salt and pepper. Using wet hands, shape turkey mixture into 18 to 20 one-inch meatballs.
• Bring broth to simmer in large pot over high heat. Add meatballs and simmer 2 minutes to set shape. Add hominy, tomato sauce, carrots, onion and chilies. Reduce heat to medium; simmer until meatballs are cooked through and vegetables are tender, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Bring to simmer before continuing.)
• Add spinach and cilantro to soup and simmer until wilted, about 2 minutes. Season with salt and pepper.

ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)

Steps:

• The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.
• Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant.
• Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. Drop-in your meatballs to the soup.
• Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed.
• Quick-release pressure and remove lid.
• Taste and season with salt to taste.
• Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!
• The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.
• Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant.
• Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up).
• Taste and season with salt to taste.
• Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

TURKEY ALBONDIGAS SOUP

Steps:

• Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth.
• In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain.
• When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot.

TURKEY ALBONDIGAS SOUP

Steps:

• Combine the vegetable oil, garlic, cilantro and salt & pepper in a blender. Puree until smooth. In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, chilies and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Can cover while cooking with glass lid ajar to help contain spatter and help with heat circulation. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the fresh lime juice and serve hot. Variation: For a heartier dish, add a handful or two of rice or small-shaped pasta along with the stock