Albondiga Soup (Mexican Meatball Soup) RSC

6-8
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #29239

March 19, 2018



"Not totally traditional, as it's made with turkey rather than a 50/50 mix of ground beef and pork. Written for RSC 2018 with limited ingredient choices - therefore the wild rice vs white rice, and croutons for crumbs. This makes for a tougher meatball than usual, but the flavor is still really good!"

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (376.2 g)
  • Calories 185.4
  • Total Fat - 6.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 41.7 mg
  • Sodium - 1323.3 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2 g
  • Sugars - 3.9 g
  • Protein - 21.1 g
  • Calcium - 40.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large heavy saucepan or dutch oven, heat the olive oil over medium high heat. Add the onion and cook until softened, about 5 minutes, stirring frequently so they don't burn. Add the garlic and cook for another minute. Add the chicken broth, DRAINED Rotel tomatoes, and salsa. Season with salt and pepper to taste. Bring to a boil and then reduce heat to keep a high simmer.

Step 2

In a medium bowl, combine the ground turkey, crouton crumbs, rice, mint, garlic, oregano, salt and pepper. Make a small meatball (about 1/2 inch diameter) and drop into the simmering broth. Once it comes to the surface, let it boil for about 2 minutes, then remove the meatball from the broth. Taste the meatball. If it needs additional seasoning, add it to the the remaining meat mixture.

Step 3

Once the mixture is perfect, increase the heat so that the broth is at a low boil. Start making meatballs, about 1 inch in diameter, and drop into the broth. Once they come to the surface, keep at a low boil for about 10 minutes, until the meatballs are cooked through. Taste the broth and adjust salt/pepper. If desired, add more salsa to taste.

Step 4

Ladle the soup into bowls and garnish with the chopped cilantro. As with most soups, the flavor is better the next day!

Tips & Variations


No special items needed.

Related

TwisSis

Made for Rd 1 of RSC & I halved the recipe - It's not the turkey season here, so I used chicken & grd it myself. I used a med heat salsa & all dried herbs in adjusted amts. I feel like the cooks we joke about who make so many chgs. BUT I did make my own broth, use my roasted garlic & use real ROTEL I got from the US. I'm not familiar w/this soup, but making it was a labor of love & eating it a treat. Siggi liked it too, but we both felt 1/4 cup cooked rice was too little for 2 & way too little for 6-8. If that was a part of being authentic, then chalk it up to pers preferences. This isn't something I'd make often unless in the US w/convenience foods & real herbs at hand, but it was tasty, fun to make for RSC & a surprisingly creative use of the ingredients. :-)

review by:
(31 Mar 2018)