Name: Albondigas Soup with Turkey
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 md Onion chopped; 64 oz Chicken broth; 1 ts Basil; 4 md Carrot; Chopped; 3 Eggs; SOUP BASE; 1 ts Cajun Seasoning; 1 ts Coriander; 1 tb Minced Dry Onions; 1 ts Garlic powder; 1 ts Parsley; 2 lb Ground turkey; 3 Garlic minced; 1/3 bn Cilantro; Tops Only, Chopped; MEATBALLS; 2 Bay leaf; 4 md Potato; Diced, unpeeled; 1 cn (14 1/2 Oz) Merxican Stewed; 1/3 c Uncooked Rice; 2 Chicken Bouillon Cube; 2 Whole Tomatoes; Chopped; 16 oz Water

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INGREDIENTS

1 md Onion ; chopped
64 oz Chicken broth
1 ts Basil
4 md Carrot; Chopped
3 Eggs
SOUP BASE
1 ts Cajun Seasoning
1 ts Coriander
1 tb Minced Dry Onions
1 ts Garlic powder
1 ts Parsley
2 lb Ground turkey
3 Garlic ; minced
1/3 bn Cilantro; Tops Only, Chopped
MEATBALLS
2 Bay leaf
4 md Potato; Diced, unpeeled
1 cn (14 1/2 Oz) Merxican Stewed
1/3 c Uncooked Rice
2 Chicken Bouillon Cube
2 Whole Tomatoes; Chopped
16 oz Water

Servings

INSTRUCTIONS

In a large pot, combine broth, water & next 12 ingredients.(Parsley through potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat balls, one at a time, to boiling broth. Boil for 30 minutes after last ball has been dropped in broth. Add tomatoes, cilantro and additional seasoning if necessary. Simmer 8-10 minutes. Salt & pepper to taste. NOTES : I found this recipe in the food section of the San Bernardino County Sun. The use of ground turkey and low fat chicken broth make it much lower in fat than the usual albondigas. Jeannine Lutz Recipe by: Jerri Dunithan, Redlands, California Posted to EAT-L Digest by KnotAClew on Mar 6, 1998

NOTES

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Albondigas Soup with Turkey

1 md Onion chopped
64 oz Chicken broth 
1 ts Basil 
4 md Carrot; Chopped 
3  Eggs 
  SOUP BASE 
1 ts Cajun Seasoning 
1 ts Coriander 
1 tb Minced Dry Onions 
1 ts Garlic powder 
1 ts Parsley 
2 lb Ground turkey 
3  Garlic minced
1/3 bn Cilantro; Tops Only, Chopped 
  MEATBALLS 
2  Bay leaf 
4 md Potato; Diced, unpeeled 
1 cn (14 1/2 Oz) Merxican Stewed 
1/3 c Uncooked Rice 
2  Chicken Bouillon Cube 
2  Whole Tomatoes; Chopped 
16 oz Water

In a large pot, combine broth, water & next 12 ingredients.(Parsley through  potatoes.) Bring to boil, simmer 40 minutes.To make meatballs, combine  turkey, eggs, rice & garlic powder, then shape into 1 inch balls. Add meat  balls, one at a time, to boiling broth. Boil for 30 minutes after last ball  has been dropped in broth. Add tomatoes, cilantro and additional seasoning  if necessary. Simmer 8-10 minutes. Salt & pepper to taste.    NOTES : I found this recipe in the food section of the San Bernardino  County Sun. The use of ground turkey and low fat chicken broth make it much  lower in fat than the usual albondigas. Jeannine Lutz  Recipe by: Jerri Dunithan, Redlands, California    Posted to EAT-L Digest  by KnotAClew <KnotAClew@AOL.COM> on Mar 6, 1998

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Nutrition

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Serving Size: 1 Serving (4142g)
Recipe Makes: 1 Servings

Calories: 2601
Calories from Fat: 968 (37%)

Amt Per Serving		% DV

	Total Fat 107.6g	143 %
	Saturated Fat 32.5g	162 %
	Monounsaturated Fat 36.4g
	Polyunsanturated Fat 18.5g
Cholesterol 3763.1mg		1158 %
Sodium 9156.5mg		316 %
Potassium 4727mg		124 %
Total Carbohydrate 88.3g		26 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 80.1g
Protein 311.2g		445 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2601

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