albondigas soup

The first time I had albondigas soup was at restaurant in San Juan Bautista called Jardines. If you are ever in area, you need to make it here. The restaurant is absolutely beautiful. I always have to get the soup without meatballs because they are made from beef. I have not ventured to this animal, and honestly I have no desire to. I have been eating so much poultry lately that at times I feel like I might get some wings. The world of poultry has opened up my cooking world to so many new dishes. I made this soup with turkey meat. Oh and also, chicken broth tastes so much better than veggie!

This recipe is from my Mama, the best cook and mother I know.

Ingredients

meatballs

1 lb ground turkey meat

1 egg, beaten

3 cloves garlic, minced

1 carrot, minced

1/2 cup cooked rice

1/2 cup cilantro, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

pinch cayenne

1 teaspoon cumin

Soup

2 tablespoons olive oil

1/2 cup onions, chopped

3 cloves garlic, chopped

2 carrots, chopped

3 stalks celery, chopped

6 cups chicken broth

1 can diced tomatoes

1/2 teaspoon cumin

1 teaspoon oregano

1/2 cup cilantro chopped

1 large zucchini, chopped

Directions

1. mix all meatball ingredients. roll into balls in the palm of your hand (should make about 20-25)

2. In large pot, sauté onions, garlic, carrots, and celery. cook for 3-5 minutes then add spices. Add broth, tomatoes, and cilantro. Bring to a boil and simmer for 15 minutes.

3. Turn up heat and drop meatballs into soup one at a time. return to a simmer and cook for another 10 minutes.

4. Add zucchini and cook for 15 more minutes.