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
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|Serving Size: 1 Serving (4142g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 2601
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