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Add a photoAlbondigas are meatballs in Spanish.
I use homemade chicken or turkey broth to prepare this soup, but canned works fine, too.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
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Ingredients
- 6 cups canned chicken broth, or homemade
- 15 oz. can petite diced tomatoes
- 2 carrots, peeled, chopped
- 2 ribs celery, chopped
- 3-4 tbs. chopped onion
- 2-3 chopped red potatoes
- 2 tbs. cilantro leaves
- salt and pepper to taste
- optional: minced jalapenos, or just use rotel and eliminate petite diced tomatoes
- turkey meatballs:
- 1 lb. ground turkey
- 2 chopped scallions
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. Tex-Mex Diablo Dust or taco seasoning
- 1 beaten egg
- 1-2 tsp. bread crumbs
- tsp. oil
Directions
- Mix the meatball ingredients together and roll turkey mix into desired size meatballs.
- Saute in oil until done.
- In a soup pot, add the soup ingredients, meatballs, bring to a boil and then simmer, covered, for 15 minutes, or until veggies are al dente.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 107 | 30% |
| Total Fat 11.89g | 15% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 107mg | 36% |
| Sodium 742mg | 31% |
| Potassium 929mg | 27% |
| Total Carbs 20.92g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.51g | 2% |
| Protein 26.14g | 42% |
