Turkey Albondigas Soup

Turkey_AlbondigasMay_06__2015_at_0536PM
Turkey Albondigas Soup

This is a traditional Mexican meatball soup that my grandmother used to make with ground beef and thyme. It’s deliciously simple to make, and is extremely satisfying in the cooler months. My small twist is that I use ground turkey instead of beef, and worcestershire sauce. While much lighter it is still extremely satisfying.

One thing I continue to use, which my grandmother also did, is Knorr Granulated Chicken Bouillon: http://www.knorr.com/product/detail/958180/chicken . For soups this works great, but I wouldn’t recommend using it for sauces or gravy because when reduced it can make your dish salty. Try instead their low sodium version if available. Initially I was reluctant to post this recipe, but after seeing an America’s Text Kitchen episode in which they explained the differences between boxed broth and concentrate I changed my mind: http://www.americastestkitchen.com/taste_tests/590-chicken-broth. Ultimately, the article reveals that all broth and stock are made by the same company, and adjusted according to the companies recipes. Concentrate is easier to ship, so buying bouillion for soup takes out the middle man…so to speak.

I hope you give this recipe a try!

Ingredients

For the soup:

1 tbsp. olive oil
3 carrots (scrubbed and cut into 1/2 in. coins)
3 stalks of celery (cleaned and chopped) {you can also include a few of the baby stalks and leaves in the center}
2 tsp. chopped garlic
2 tsp. dried onion
1 tsp. dried thyme
1 small can of tomato sauce (I also use a can of V8 in a pinch)
2 tbsp. Knorr Granulated Chicken Bouillon
1 lrg. baking potato (scrubbed and cubed) {I like to leave the peel on}
6 cups water

For the meatballs:

1 pkg. ground turkey
1 tsp. worcestershire sauce
1 egg
1/4 cup plain bread crumbs
1/4 dried thyme
1 tsp. chopped garlic

Begin by warming an 8-qt. pot on medium high heat with the olive oil. Thoroughly clean and chop the vegetables and lightly saute in the pot. Add the garlic, onion and thyme and cook for one minute. Sprinkle the Knorr over the veggies and let them begin to sweat for a moment. Add the 6 cups of water and stir to blend. Cover the pot and let come to a boil while you prepare the mixture for the meatballs.

Place the ground turkey in a medium sized bowl, with the worcestershire sauce, egg, bread crumbs, thyme and chopped garlic. Combine gently so as not to make the mixture gummy and the meatballs tough.

Once the soup comes to a boil, reduce the heat to a medium-low boil. Roll the meatballs by hand, making them approximately the size of a walnut with the shell. Drop in the soup one by one, until all the meat mixture is incorporated. Once they float to the top you’re going in the right direction. Add the diced potato and stir to combine. Cover and let the soup come back to a low boil until the potato is tender.

I hope you enjoy this soup as much as I have!

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