Sopa de albondiga with turkey meatballs 
Sopa de albondiga with turkey meatballs 
The great thing about this recipe is that it comes together quickly and you can add any extra vegetables that you like!
Sopa de albondiga with turkey meatballs 
Sopa de albondiga with turkey meatballs 
The great thing about this recipe is that it comes together quickly and you can add any extra vegetables that you like!
Servings Prep Time
8servings 10minutes
Cook Time
45minutes
Servings Prep Time
8servings 10minutes
Cook Time
45minutes
Ingredients
  • 1lbs ground turkeylean  
  • 1 egg
  • 1/4cup white ricelong-grain, uncooked  
  • 1 1/4cup white onionfinely diced
  • 4tbsps cilantrofresh
  • 2 1/2tsps chicken seasoning mix
  • 1/2tsp black pepper
  • 1clove garlicminced
  • 5cups water
  • 1cup Yukon potatoes
  • 114.5 oz. can tomatoesno salt, cubed
  • 1tbsp olive oil
Instructions
  1. In a large mixing bowl, combine the ground turkey, egg, rice, 2 tablespoons of onion, 2 tablespoons of cilantro, ½ teaspoon of chicken seasoning mix, pepper and garlic.
  2. Mix the ingredients well with your hands. Make 18 meatballs, roughly 1-inch thick, with the palms of your hand. Place on a dish.
  3. Over medium-high heat, add water and meatballs to a casserole pan and bring to a boil. Reduce heat to medium-low and cook for 12 minutes more. Remove any foam that forms with a stirring spoon and add the potatoes.
  4. In a blender, add the canned tomatoes with their sauce and 1 teaspoon of broth from the meatballs. Blend until smooth.
  5. Heat the oil in a skillet over medium heat. Add the remainder of the onion and cook for one minute, stirring frequently. Add the mix from the blender and cook for five minutes, until the mix comes to a boil. Remove from the heat once it does and add to the casserole with the meatballs and potatoes. Cook for 10 minutes, or until the potatoes are thoroughly cooked.
  6. Serve in a bowl, garnish with the rest of the cilantro.
  7. Store leftovers in an air-tight container and freeze.