TURKEY ALBONDIGAS SOUP
Recipe posted in response to request. I got this recipe from FoodTV from a cancelled show called "Two Hot Tamales". I have made this many times and it is absolutely delicious. I always add a cup of brown rice to make it a filling one dish meal.
Provided by Babs in Toyland
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
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:
- 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
Provided by Alice Colin
Categories Soup/Stew Tomato turkey Vegetable Lunch Spinach Bon Appétit Hollywood Florida Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
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.
TURKEY AND RICE MEATBALLS (ALBONDIGAS)
As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h25m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g
ALBONDIGAS (MEXICAN MEATBALL SOUP) RECIPE BY TASTY
Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it's hearty and delicious. Don't forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.
Provided by Aleya Zenieris
Categories Lunch
Time 1h15m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
- Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
- Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2-3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
- Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30-35 minutes, until the vegetables have softened.
- Add the meatballs and cook, covered, until cooked through, 15-20 minutes.
- Season the soup with salt, pepper, and lime juice to taste.
- Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy!
Nutrition Facts : Calories 753 calories, Carbohydrate 54 grams, Fat 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 11 grams
BARLEY ALBONDIGAS (MEATBALL) SOUP
A zesty twist on beef barley soup absolutely perfect for warming up a dreary day from the Barley Foods Council. Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.
Provided by Molly53
Categories Grains
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
- Add 1 cup pearl barley and return to boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 3-1/2 cups.
- For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
- Refrigerate until ready to use.
- For Soup: In large soup pot, combine all ingredients except cilantro.
- Bring to a boil and simmer for 30 minutes.
- Carefully add meatballs and continue to cook 20 minutes longer.
- Stir in cilantro and serve.
HOMEMADE ALBONDIGAS SOUP
This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!
Provided by Melissa Washington
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275 calories, Carbohydrate 26 g, Cholesterol 46.4 mg, Fat 12.1 g, Fiber 4.5 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 159.4 mg, Sugar 4.1 g
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