Albondigas soup with turkey

Yield: 1 Servings

Measure Ingredient
64 ounces Chicken Broth
16 ounces Water
1 teaspoon Parsley
2 \N Bay Leaf
1 teaspoon Basil
1 teaspoon Cajun Seasoning
1 tablespoon Gebhardt's Chili Powder
1 teaspoon Coriander
3 \N Cloves Garlic; Minced
2 \N Chicken Bouillon Cube
4 mediums Carrot; Chopped
1 medium Onion; Chopped
1 tablespoon Minced Dry Onions
4 mediums Potato; Diced, unpeeled
⅓ bunch Cilantro; Tops Only, Chopped
2 \N Whole Tomatoes; Chopped
1 can (14 1/2 Oz) Merxican Stewed Tomatoes
3 \N Whole Eggs
2 pounds Ground Turkey
⅓ cup Uncooked Rice
1 teaspoon Garlic Powder



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@...> on Mar 6, 1998

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